Grilled Ribeye Steak with a Vietnamese Sweet and Sour Dip
4 ribeye steaks
sea salt and black pepper to season
2 garlic buds minced
2 Thai chilis minced
2 tbsp sugar
2 tbsp fish sauce
1 lime, juice of
8 tbsp water cold
Place all the ingredients into a bowl and stir to dissolve the sugar. Set aside at room temperature until needed. Divide the dip into 4 small side bowls or ramekins.
Heat your BBQ to 550 degrees for 15 minutes.Lightly brush the oil onto the steaks on both sides followed by a generous sprinkling of the seasoning (both sides). Place the steaks onto the grill and cook for 4 minutes per side for medium rare doneness. Remove and place onto a holding tray, let rest for 6-8 minutes before serving for best eating results. Serve with dip on the side.