I hereby declare this week as lemongrass appreciation week. Today, we’re using it in a spicy marinade for flank steak. This weekend, we’ll be using it to flavor a tasty drink. A tasty, boozy drink that I’ll be using to celebrate my release from prison… erm… I mean college. A drink that can also be used to celebrate Cinco de Mayo. OK, it’s a margarita. Lemongrass is one of my absolute favorite ingredients to play around with in the kitchen. It’s so versatile and so flavorful, but it can be a bit of a pain in the ass. Still, worth it. You kind of have to beat the life out of the lemongrass stalks with the back of a knife in order to release all of its flavor. Today’s recipe featuring lemongrass is my Lemongrass-Marinated Flank Steak and it’s really simple. All you have to do is marinate some flank steak in a mixture of lemongrass, garlic, jalapeños, lime juice, and brown sugar and then grill it off!
Tender grilled flank steaks in a spicy lemongrass, jalapeño, and brown sugar marinade.
2 hours 10 mins
2 hours 20 mins
- 4 large lemongrass stalks, ends trimmed, stalks beaten and roughly chopped
- 4 garlic cloves, peeled
- 2 large shallots, roughly chopped
- 2 jalapeños, seeded and roughly chopped
- 2 tablespoons packed brown sugar
- ? cup fresh lime juice
- 2 tablespoons olive oil
- 2 pounds flank steak
1. Combine the lemongrass, garlic, shallots, jalapeños, brown sugar, lime juice, and olive oil in the bowl of a food processor and blend until smooth.
2. Place the meat in a large baking dish and pour the marinade over the top, turning evenly to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours, or overnight.
3. Place a grill pan over medium-high heat. Lift the meat from the marinade and place on the grill. Cook for 4 to 5 minutes per side, until cooked through. Transfer the meat to a cutting board and let rest for 5 minutes. Slice the steak against the grain and serve.