Santo Beef | FoodieAtlas

Ingredients

2 lbs (900 g) beef (preferably ribeye or sirloin), cut into steaks
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) coconut milk
2 tablespoons vegetable oil
2 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 tablespoon brown sugar
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Marinade

In a mixing bowl, combine the soy sauce, coconut milk, vegetable oil, minced garlic, minced ginger, brown sugar, ground black pepper, ground coriander, and ground cumin.

Mix well until the sugar is dissolved and the marinade is well combined.

Marinate the Beef

Place the beef steaks in a shallow dish or resealable plastic bag.

Pour the marinade over the steaks, ensuring they are well coated.

Cover the dish or seal the bag and refrigerate for at least 2 hours, preferably overnight.

Cook the Beef

Preheat your grill or a large skillet over medium-high heat.

Remove the steaks from the marinade, allowing any excess to drip off.

Grill or sear the steaks for about 4-5 minutes per side, or until they reach your desired level of doneness.

Rest the Steaks

Remove the steaks from the grill or skillet and let them rest for about 5 minutes to allow the juices to redistribute.

Serve

Slice the steaks against the grain and transfer to a serving platter.

Garnish with chopped fresh cilantro or parsley.