Beef Steaks with a Black Pepper Dip

Name: Beef Steaks with a Black Pepper Dip
Yield: Serves 4
Cuisine: Cambodian
Ingredients: 1 tbsp oyster sauce; 4 rib-eye steaks, about 250 g/9 oz each; sea salt and freshly ground black pepper; 2 garlic cloves, roughly chopped; 2 tbsp olive oil; ½ tsp sugar; juice of 1 lemon; 1 tsp sea salt; 1 tsp freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

This peppery, Cambodian-inspired dipping sauce goes perfectly with the juicy steak. My favourite steak is a rib-eye, brought to room temperature and cooked really quickly so it’s nice and rare, but you can use any of the different cuts you like and cook them whichever way you prefer.

Ingredients

4 rib-eye steaks, about 250 g/9 oz each
2

Asia
Cambodia
Main course
Sauce
Spicy
South East Asia

Method

Remove the steaks from the refrigerator at least 20 minutes before cooking, so they are not too cold to cook evenly. Season both sides with a good pinch of salt and pepper.
To make the dipping sauce, blend the garlic and salt to a paste in a mini food processor. Alternatively, you can sprinkle the salt over the garlic cloves and crush them with the back of a kn