Roasted entrecoté with peanuts

Geroosterd rundvlees met pinda’s

4 (prime) rib steaks 6 oz / 170 grams each
4 tbsp light soy sauce
4 cloves of garlic, minced
2 chili peppers
2 tbsp limejuice
5 tbsp sunflower or peanut oil
4 oz / 100 grams peanuts
sea salt

Make cuts at 1” spaces in the fat at the edge of the steaks so they do not curl when roasting.

Finely mince the chili peppers and the garlic. Prepare a marinade from the soy sauce, the garlic and peppers and the limejuice. Brush the marinade on both sides of the steaks and allow it to penetrate for 45 minutes.

Lightly toast the peanuts in a slightly oiled frying pan.

Pat the steaks dry with absorbent paper. Brush oil on the steaks and on the heated flat grill or frying pan.

Quickly roast and sear the steaks for 90 seconds (!) on each side. Sprinkle a bit of sea salt on the steaks and arrange them on a heated plate. Sprinkle the peanuts over them.

Serve with a green salad and warm, crisp baguettes.