1/4 cup lime juice
1 tablespoon brown sugar
3 garlic cloves, minced
1 tablespoon ginger, minced
2 red Thai chilies, finely chopped
1 tablespoon olive oil
Fresh cilantro for garnish
Thai Chili Sauce:
1/4 cup Thai sweet chili sauce
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 red chili, finely chopped
1/4 cup fresh cilantro, chopped
Directions:
In a bowl, mix together the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and Thai chilies to create the marinade.
Place the ribeye steaks in a shallow dish and pour the marinade over the steaks, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat the grill to high heat. Remove steaks from the marinade and let them come to room temperature for about 10-15 minutes.
Brush the grill with olive oil and place the steaks over direct heat. Grill for 4-5 minutes per side for medium-rare, or until they reach your desired doneness.
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