4 (6-12oz) steaks (sirloin, ribeye, or strip)
6 cloves garlic, minced
1/2″ ginger, minced (or 1/2 tsp floor ginger)
1 tsp coconut palm sugar (omit for Whole30)
course-ground sea salt to style
black pepper to style
to serve:
lime slices
chopped cilantro
sliced chile peppers
1. Pat the steaks dry with a paper towel. Mix the garlic, ginger, and sugar right into a paste; rub over every steak. Liberally add salt and pepper, then put aside as you warmth your grill.
2. For finest outcomes, use a charcoal grill. Mild the charcoal utilizing twists of newspaper or a chimney starter; as soon as the charcoal is sizzling and ashy, financial institution the coals to at least one facet. Grill the steaks over direct warmth till barely charred, about 4 minutes per facet. Relying on the thickness of the steak, set the steaks to the cool facet of the grill to complete cooking them to your required doneness. Prepare dinner to an inside temperature of 125F for Uncommon, 130F for Medium Uncommon, or 135F for Medium; check for doneness with an instant-read thermometer or the finger check.
3. If utilizing a fuel grill, mild the burners on one facet of the grill. As soon as they’ve reached excessive warmth, add the steaks and grill over direct warmth till a bit charred on each side, about 3 minutes per facet. Relying on the thickness of the steak, set the steaks to the cool facet of the grill to complete cooking them to your required doneness. Prepare dinner to an inside temperature of 125F for Uncommon, 130F for Medium Uncommon, or 135F for Medium; check for doneness with an instant-read thermometer or the finger check.
4. Switch to a plate and let relaxation for five minutes earlier than slicing. Serve with lime, cilantro, and chile peppers.
