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In a bowl, combine soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and finely chopped Thai chilies to create the marinade.
Place ribeye steaks in a shallow dish and pour the marinade over them, ensuring even coating. Cover and refrigerate for at least 2 hours or preferably overnight for best flavor.
Preheat your grill to high heat. Remove steaks from marinade and let them come to room temperature for about 10-15 minutes.
Brush the grill grates with olive oil to prevent sticking. Grill steaks over direct heat for 4-5 minutes per side for medium-rare, or cook to your preferred doneness.
While grilling, prepare the Thai chili sauce by mixing sweet chili sauce, lime juice, soy sauce, fish sauce, chopped red chili, and cilantro in a small bowl.
Once cooked, allow the steaks to rest for 5 minutes before slicing. Serve with the Thai chili sauce on the side and garnish with fresh cilantro.
Serving Tips:
Pair the steak with steamed jasmine rice or grilled vegetables to complete your meal.
Garnish with extra fresh cilantro or thin lime wedges for an added fresh zest.
For more heat, add extra chopped Thai chilies to the sauce.
Variations:
Substitute ribeye with sirloin or flank steak for a leaner cut.
Marinate with added lemongrass or kaffir lime leaves for enhanced Southeast Asian flavors.
Use coconut sugar instead of brown sugar for a subtle caramel note.
Nutritional Information:
Calories: Approximately 550 kcal per serving
Servings: 2
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