Description

This Grilled Steak with Garlicky Green Sauce recipe features tender, thinly sliced ribeye steaks marinated in a savory blend of soy, oyster sauce, garlic, and lime. The steaks are grilled to perfection and served with a zesty, fresh green sauce made from garlic, chilies, cilantro, and lime juice. This dish makes for a flavorful and vibrant meal with a perfect balance of smoky, spicy, and tangy notes.

Ingredients

Scale

For the steaks & marinade:

1 1/2 pounds steak (any cut, thin pieces preferred; ribeye recommended)
1/2 teaspoon black peppercorns
2 garlic cloves, peeled
2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
2 teaspoons granulated sugar
1 tablespoon freshly squeezed lime juice
2 tablespoons extra-virgin olive oil

For the garlicky green sauce:

4 garlic cloves, peeled
2 chilies (green Thai bird’s eye chilies or 1 jalapeño)
1 bunch fresh cilantro, roughly chopped
1 small shallot, minced
1/4 cup freshly squeezed lime juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar

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Instructions

Make the marinade: In a mortar and pestle, pound the black peppercorns into a powder, then add the garlic and crush into a fine paste. If you don’t have a mortar and pestle, use freshly ground black pepper and grate the garlic with a microplane. Add soy sauce, oyster sauce, sugar, lime juice, and olive oil. Stir all the ingredients well to combine.
Marinate the steaks: Place the steaks in a zip-top bag and pour in the prepared marinade. Move the steaks around in the bag to coat evenly, then seal it. Refrigerate for at least 3 hours or up to overnight to allow flavors to penetrate the meat.
Bring steaks to room temperature: Remove the bag from the fridge about an hour before grilling to let the steaks come to room temperature. This helps them cook more evenly on the grill.
Prepare the garlicky green sauce: In a food processor, combine garlic, chilies, cilantro, shallot, lime juice, kosher salt, sugar, and olive oil. Blend until the mixture is smooth and vibrant.
Grill the steaks: Preheat your grill to high heat with the lid open to achieve nice grill marks. Alternatively, use a cast-iron grill pan on the stovetop. Grill the steaks for about 4 to 6 minutes per side for medium-rare, or adjust timing to your preferred doneness. After grilling, let the steaks rest for 10 minutes to retain juices.
Slice and serve: Slice the steaks thinly against the grain for tenderness. Arrange the slices on a serving platter and serve with the garlicky green sauce on the side for dipping.

Notes

Thin steak cuts like ribeye work best to absorb marinade flavors and cook evenly.
Marinating overnight intensifies the flavor and tenderizes the meat.
Bringing the steak to room temperature before grilling ensures even cooking.
Resting the steaks post-grill helps retain juices for a juicy bite.
The green sauce can be made in advance and refrigerated for up to two days.
Adjust the amount of chilies in the sauce based on your heat preference.