Easy Recipe: Lemongrass-Ginger Coconut Grilled Steak

Now that the coronation of King Charles III is off our shoulders, it’s time to fire up the coals for a steak to celebrate the new era of the monarchy. This easy steak recipe is a tantalizing plate that will blow your mind off if given a try. All you need is a fish sauce that will tenderize the meat just before cooking and it only takes 1hr 10mins cook time.

I know the question you’re asking, what’s new about grilled steak?, well the twist in today’s recipe is the addition of fish sauce to this ‘lemongrass-ginger coconut grilled steak’, it has a sweet taste and is deeply flavored, curated by Anna Stockwell from her cookbook ‘For the Table’.

She used a skirt steak in the recipe, she said “Cutting the skirt steak against the grain is very important to make your eating experience pleasant,” she continued saying; “but the shape of a skirt steak is made to trick you. You might think you should cut it into strips crosswise, but think again: Turn your section of skirt steak so that the stripes of the grain go side to side in front of you instead of up and down, and then slice it into strips through those stripes, which will mean you’re cutting it lengthwise. You can also turn it on the diagonal and cut sort of lengthwise on a bias, as long as you’re cutting against the grain.”

This cutting method can be a little bit intimidating but once you’ve got the hang of it, your summer eating pleasure will be ‘oh so satisfying’.

Discover the recipe below:

Ingredients:

Serves 6 – 8

1.4kg of skirt steak, to be cut into 6-inch pieces

1 cup of coconut milk

3 teaspoons of kosher salt

1 stalk of smashed, coarsely chopped lemongrass

3 tablespoons of finely chopped peeled ginger

2 crushed and coarsely chopped garlic cloves

1 tablespoon of fish sauce

1 teaspoon of brown sugar

Crushed red pepper flakes or chile crisp for serving

Flaky sea salt, for serving

How To:

Grab a baking dish and place the steak inside seasoned with salt
Place your food processor/blender on your worktop and pour the coconut milk, lemongrass, ginger, garlic, sugar, fish sauce, and pulse until coarsely smooth. Then pour into the seasoned steak in the baking dish, ensure the steak is fully coated, and allow to marinate for 30 minutes to 1 hour.
Set your grill to high heat, and place the steak pieces unto the grill basket, once half cooked turn it to the other side and allow it to be deeply charred – approx. 4 mins per side. Allow to cool down for at least 10 mins before slicing it.
Neatly assemble the sliced steak on a medium to large size serving platter, drizzle the red pepper flakes/chile crisp or the flaky salt or both, the options are yours.
Then serve, enjoy!