Marinated short ribs with peanut salsa
Ingredients
Meat and marinade:
- 900 grams boneless beef short ribs cut 1 centimeter thick
- 5 cloves of garlic finely minced
- 1 small knob of ginger grated
- 1/4 cup fresh lime juice
- 1/4 cup oyster hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- 2 teaspoons toasted sesame oil
Peanut salsa:
- 1/3 cup extra-virgin olive oil
- 1/3 cup chopped raw peanuts
- 1 garlic clove, finely grated
- 2 teaspoons toasted sesame seeds
- 1 teaspoons red pepper flakes
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- Salt to taste
- 1 bunch scallions sliced thin
- 1/2 bunch cilantro, torn
- Salsa to garnish
Directions
- Cook olive oil and peanuts in a small saucepan over medium heat until golden
- Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in lime juice and honey. Season salsa with salt and set aside.
- Wash the scallions under cold water and drain well. Toss in bowl with cilantro and set aside.
Assembly:
- Take the short rib out of the marinade and place onto a baking sheet Grill meat until charred underneath three to four minutes, then turn and grill just long enough to cook through two to three minutes.
- Transfer to a platter. Toss scallion mixture into peanut mixture and mound over brisket and serve.
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