Ingredients:
For the steaks & marinade:
1 1/2 poundssteak (Any cut of steaks will work; for this recipe, thin pieces of steaks are preferred. I usually use ribeye.)
1/2 teaspoonblack peppercorns
2 garlic cloves, peeled
2 tablespoonssoy sauce
1 1/2 tablespoonsoyster sauce
2 teaspoonsgranulated sugar
1 tablespoonfreshly squeezed lime juice
2 tablespoonsextra-virgin olive oil
For the garlicky green sauce:
4 garlic cloves, peeled
2 chilies (green Thai bird’s eye chilies or 1 jalapeño
1 bunchfresh cilantro, roughly chopped
1 small shallot, minced
1/4 cupfreshly squeezed lime juice
1/2 cupextra-virgin olive oil
1/2 teaspoonkosher salt
1/2 teaspoongranulated sugar
Directions:
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, you can replace this step by using freshly ground black pepper and grating your garlic using a microplane.) Add soy sauce, oyster sauce, sugar, lime juice, and vegetable oil. Stir all the ingredients to mix well.
Place the steaks in a zip-top bag. Add the prepared marinade to the bag. Move the steak pieces around to coat the steaks thoroughly. Seal the bag. Put the bag in the refrigerator and let the steaks marinate for a minimum of 3 hours or up to overnight.
When you’re ready to grill, take the bag out and let the steaks sit for an hour to come to room temperature. This will ensure that the steaks cook more evenly on the grill.
Make the garlicky green sauce: In the food processor, add garlic, chilies, cilantro, lime juice, salt, sugar, and olive oil. Blend them together until smooth.
Grill the steaks on high heat with the lid open to assure nice grill marks. You can also use a cast-iron grill pan if cooking steaks on the stovetop. Grill the steaks to your preferred doneness. (I usually cook mine medium-rare, for soft, tender beef, between 4 to 6 minutes on each side.) Allow the steaks to rest for about 10 minutes before slicing.
Before serving, slice the steaks thinly against the grain. This will make every slice a delicious and tender bite. Arrange the steak pieces in a serving platter. Serve them with the green sauce on the side, for dipping.