Tahitian Grilled Steak
Transform your backyard barbecue with the tropical flair of Tahitian Grilled Steak, a savory and slightly sweet recipe that brings island-inspired flavors to your table. Juicy ribeye steaks are marinated in a luscious blend of creamy coconut milk, soy sauce, brown sugar, fresh lime juice, and aromatic ginger and garlic, infused with a hint of heat from red chili flakes. After soaking up the vibrant marinade, the steaks are perfectly grilled to your desired doneness, resulting in a tender, flavorful masterpiece. Finished with a sprinkle of fresh cilantro and served alongside lime wedges, this dish is a showstopper perfect for summer cookouts or an exotic twist on steak night. Ready in just 30 minutes of active prep and cook time, this recipe is a perfect balance of simplicity and bold flavors. Keywords: Tahitian grilled steak, tropical marinade, coconut milk steak, exotic grilling recipes, easy steak dinner.
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Recipe Information
Ingredients
- 4 pieces (8-10 oz each) Ribeye steaks
- 1 cup Coconut milk (unsweetened)
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 3 tablespoons Fresh lime juice
- 1 tablespoon (grated) Fresh ginger
- 3 cloves (minced) Garlic cloves
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 4 pieces (for serving) Lime wedges
Instructions
In a medium-sized bowl, whisk together the coconut milk, soy sauce, brown sugar, lime juice, grated ginger, minced garlic, vegetable oil, red chili flakes, salt, and black pepper to create the marinade.
Place the ribeye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Marinate the steaks in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the steaks from the marinade and let any excess drip off. Discard the used marinade.
Place the steaks on the preheated grill. Cook for 4-6 minutes per side for medium rare, or adjust the cooking time to your preferred level of doneness.
Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Transfer the steaks to a serving platter, garnish with freshly chopped cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
3896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.1 g | 416% | |
| Saturated Fat | 153.3 g | 767% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5275 mg | 229% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 26.3 g | ||
| Protein | 231.4 g | 463% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 230 mg | 18% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 4317 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
