Grilled Lemongrass Flank Steak Recipe

by katerina on December 9, 2011

Lemongrass Grilled Beef Recipe

In the North of Vietnam I found a lot of dishes which were fragrant with the reedy scent of lemongrass. When we were in Halong Bay every meal was 6-7 courses of seafood, and every second course seemed to have lemongrass in it. I knew that on my return to Vancouver lemongrass would need to be a more regular staple in my pantry, here is the first – a grilled lemongrass steak recipe.

Lemongrass Grilled Beef Recipe

The marinade for this grilled flank steak is very much inspired by Bun Thit Noung, or Vietnamese grilled pork. However, usually with this recipe you use a strong and very sweet dark soy sauce to create a thick caramelization on the meat which I decided might over power the flavour of the steak.

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Grilled Lemongrass Beef Recipe

(2-4 servings)

1/4 cup minced lemongrass
2 cloves garlic, minced
3 tablespoons fish sauce
1 tablespoon sesame oil
2 scallions, chopped
1 heaping teaspoon freshly ground pepper
3 tablespoons sugar
1 birds eye chili, seeds removed
500g flank steak

Combine the lemongrass, garlic, fish sauce, sesame oil scallions, pepper, sugar and chili in a blender or large mortar and pestle. Pulverize until well combined but still chunky. Place the steak and marinade in a ziploc or marinating container. Seal and allow to marinate at room temperature for an hour or in the fridge for 4-8 hours.

Before grilling allow to meat to come to room temperature first. Preheat you grill to high and remove from marinade. Grill over high heat flipping regularly until medium rare - about 5 minutes. Allow to rest for 5-8 minutes before slicing and eating.


Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time:25 minutes


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