The first time I made this lemongrass-ginger coconut grilled steak, the whole house smelled like a Southeast Asian street market.
The marinade is bright, slightly sweet, and silkily coconutty, and it turns a simple ribeye or sirloin into something restaurant-worthy.
It’s an easy weeknight win that also doubles as a crowd-pleasing weekend main for friends.
Why You’ll Love This Recipe
- Bold, fragrant flavors without complicated ingredients.
- Quick grill time but big, layered taste from a simple soak.
- Balances savory, citrusy, sweet, and a whisper of heat.
- Works with ribeye for richness or sirloin for a leaner budget-friendly option.
The texture is a beautiful marriage of char and tenderness.
Coconut milk in the marinade softens the meat and helps the lemongrass and ginger cling to the surface, creating a slightly caramelized crust on the grill.
Every bite has a perfume of citrus and lemongrass, a warming layer of ginger, clean saltiness from fish sauce, and a faint caramel note from the brown sugar.
“Five stars — this marinade made an ordinary steak feel exotic. The family couldn’t stop talking about the flavor.” — reader Emma L.
Key Ingredients
Lemongrass: Fresh lemongrass is floral and lemony in a way dried lemongrass can’t match.
Use the tender white and pale-green parts and chop finely; bruise the stalk first if you’re struggling to release the oils.
Avoid the tough outer layers unless you’re going to simmer them or remove them after marinating.
Coconut milk: This adds fat and a creamy mouthfeel that helps the marinade cling and tenderize.
Full-fat canned coconut milk gives the best texture and caramelization; if you prefer lighter, use a reduced-fat variety but expect slightly less richness.
Shake the can well first so the solids and liquid blend.
Ribeye or sirloin steak: Ribeye gives you marbling and a buttery finish, while sirloin is leaner and better for budget meals.
Choose steaks about 1 to 1.5 pounds total so the marinade-to-meat ratio stays balanced.
If you buy from a butcher, ask for steaks 1 to 1.25 inches thick for even grilling.
Fish sauce: This is the umami backbone — salty, savory, and complex.
A little goes a long way; use a good brand (Red Boat or Three Crabs are reliable) for a cleaner, complex flavor.
If you must substitute, use low-sodium soy sauce plus a drop of Worcestershire to mimic depth.
Full ingredient list:
- 1 to 1.5 pounds ribeye or sirloin steak
- 2-3 fresh lemongrass stalks, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 cup coconut milk
- 3 garlic cloves, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes (optional)
Step-by-Step Instructions
Step 1: Prepare aromatics and the marinade
Finely chop the tender parts of the lemongrass and grate the fresh ginger so they release their oils.
In a medium bowl, whisk coconut milk, minced garlic, fish sauce, lime juice, brown sugar, chopped lemongrass, and grated ginger until the sugar dissolves.
You should have a creamy, fragrant mixture with visible flecks of lemongrass and ginger.
Pro Tip: Smell the marinade — if the lemongrass and ginger smell pronounced and fresh, you’re set. If it smells flat, add an extra teaspoon of lime juice.
Step 2: Marinate the steak
Place the steak in a sealable plastic bag or shallow dish and pour the marinade over the meat.
Massage the marinade into the steak, then seal and refrigerate for at least 2 hours, and ideally overnight for deeper flavor and better tenderization.
Turn the bag once or twice during marinating to ensure even coverage.
Pro Tip: If you’re short on time, use a fork to prick the steak lightly so flavors penetrate faster; 2–3 hours will still give great results.
Step 3: Preheat and prep the grill
Preheat your grill to medium-high heat and clean the grates thoroughly.
Lightly oil the grates or brush the steak with a neutral oil before placing it on the grill to prevent sticking.
Aim for a surface temperature around 400–450°F; this gives a good sear without burning the sugar in the marinade.
Pro Tip: If your grill has hotspots, move the steak around to develop an even char rather than letting it sit over one scorching spot.
Step 4: Grill the steak
Remove excess marinade from the steak and place it on the hot grates.
Grill for 4 to 6 minutes per side depending on thickness and desired doneness; turn only once to get the best grill marks and even cooking.
Use an instant-read thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Pro Tip: Watch for flare-ups from the coconut fat; move the steak to a cooler part of the grill if flames get too high.
Step 5: Rest and slice
Transfer the steak to a cutting board and let it rest for 5 minutes so juices redistribute.
Slice thinly against the grain to maximize tenderness and serve immediately to enjoy the layered lemongrass-ginger-coconut flavors.
Arrange slices slightly overlapping so each piece gets a bit of the charred edge and juicy interior.
Pro Tip: If the grain is hard to spot, look for lines running along the steak and cut perpendicular to them for the most tender bite.
Expert Tips for Success
- Monitor internal temperature precisely: Use a probe or instant-read thermometer and remove the steak 5°F below your target to account for carryover cooking.
- Marinate time matters: At least 2 hours will impart flavor and begin tenderizing, but overnight yields the best aromatics. Don’t exceed 24 hours or the acids may start to “cook” the meat texture.
- Control flare-ups: Coconut milk contains fat that can drip and ignite. Keep a spray bottle of water nearby and move meat away from direct flames if needed.
- Get a proper sear: Start on very hot grates to caramelize the outside, then move to a cooler zone to finish cooking without burning the sugar in the marinade.
- Dry the steak before grilling: Pat the steak dry with paper towels before placing it on the grill to ensure a cleaner sear; excess marinade can steam the surface instead of charring it.
- Rest and slice correctly: Resting lets muscle fibers relax and reabsorb juices; thin slices across the grain feel more tender in the mouth.
- Use good tools: A long-handled spatula or tongs, a reliable thermometer, and a sturdy cutting board will make this recipe feel effortless.
- Alternate finishing: For thicker steaks, consider a reverse sear — cook gently to 115–120°F in an oven or indirect grill, then blast on high heat for a minute per side.
- Adjust seasoning after cooking: A final sprinkle of flaky sea salt or a squeeze of lime can brighten the finished steak without overpowering the marinade.
- Make extra marinade for a sauce: Reserve a portion before adding raw meat, reduce it in a small saucepan, and use it as a finishing glaze for an intensified flavor boost.
Storage & Freezing
Fridge: Store leftover cooked steak in an airtight container and refrigerate within two hours.
It will keep well for 3 to 4 days; slice before storing to make quick reheating easier.
Freezer: For longer storage, slice cooked steak into meal-sized portions and freeze in vacuum-sealed bags or tightly wrapped foil inside freezer bags.
Cooked steak keeps well for 2–3 months in the freezer without major texture loss.
Thawing & reheating: Thaw overnight in the refrigerator for best texture.
To reheat, warm gently in a 300°F oven on a wire rack until just warmed through, or quickly sear slices in a hot skillet with a teaspoon of oil to revive the crust.
Avoid microwaving if possible; it dries the meat and compresses the texture.
Marinated raw steak: If you have pre-marinated raw steak you want to freeze, freeze it in the sealed bag with marinade.
Thaw overnight in the fridge and grill as directed; do not refreeze raw steak after thawing.
Variations & Substitutions
Spicier version: Add 1–2 teaspoons of sambal oelek or finely chopped bird’s eye chilies to the marinade.
This retains the coconut balance but amps up heat for chili lovers.
Citrus-forward: Swap lime juice for half lime and half orange juice for a brighter, sweeter dimension.
Orange pairs beautifully with lemongrass and creates a more glazed finish on the grill.
Fish-free option: Replace fish sauce with low-sodium soy sauce plus a teaspoon of miso or a splash of vegan Worcestershire.
This keeps the umami punch while making the recipe vegetarian-friendly if you swap steak for grilled portobello mushrooms.
Light coconut: Use light coconut milk or thin the marinade with a little water for fewer calories; increase marinating time slightly to compensate for reduced fat.
Frequently Asked Questions
Q: Can I make this with flank or skirt steak?
A: Yes. Flank or skirt will work but are thinner and have a stronger grain.
Marinate only 2–4 hours for these cuts and slice very thinly against the grain for best tenderness.
Q: Is there a substitute for coconut milk if I’m allergic?
A: Use plain whole milk or full-fat yogurt thinned with a splash of water as a binder and tenderizer.
You’ll lose a bit of the tropical flavor, so add a touch more lime and a little extra brown sugar to balance.
Q: How long should I marinate for maximum tenderness?
A: 2 hours minimum for flavor; 8–12 hours is ideal for deeper penetration.
Avoid going beyond 24 hours to prevent a mushy texture from prolonged acid exposure.
Q: Can I use this recipe indoors on a grill pan?
A: Absolutely. Preheat a heavy cast-iron grill pan until very hot.
Sear each side 3–5 minutes depending on thickness, then finish in a 400°F oven if needed for larger cuts.
Q: What internal temperature should I target for medium-rare?
A: Pull the steak at 130–135°F for medium-rare, considering carryover cooking will raise the temp a few degrees while resting.
Use a reliable instant-read thermometer inserted into the thickest part.
Final Thoughts
This lemongrass-ginger coconut grilled steak is one of those recipes that feels fancy but is truly easy.
It plays beautifully with char, citrus, and a hint of sweetness, and it’s adaptable to different cuts and heat preferences.
Please leave a star rating in the recipe card below and pin this to your Pinterest boards if you tried it — it helps others find the recipe.
Conclusion
If you want a visual reference or alternate take, this recipe aligns well with the PureWow lemongrass-ginger coconut grilled steak guide for plating and ingredient proportions.
For a skewer-style variation and another perspective on coconut-lemongrass marinades, see the Punchfork Coconut and Lemongrass Steak Skewers recipe.
Lemongrass-Ginger Coconut Grilled Steak
Ingredients
Steak Ingredients
- 1 to 1.5 pounds ribeye or sirloin steak Ask for steaks 1 to 1.25 inches thick for even grilling.
Marinade Ingredients
- 2-3 stalks fresh lemongrass, finely chopped Use tender white and pale-green parts.
- 1 tablespoon fresh ginger, grated A key ingredient for flavor.
- 1 cup coconut milk Full-fat canned gives the best texture.
- 3 cloves garlic, minced
- 1 tablespoon fish sauce Use a good brand for better flavor.
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes (optional) Add for extra heat.
Instructions
Preparation
- Finely chop the tender parts of the lemongrass and grate the fresh ginger.
- In a medium bowl, whisk coconut milk, minced garlic, fish sauce, lime juice, brown sugar, chopped lemongrass, and grated ginger until the sugar dissolves.
- Check the marinade smell; if flat, add an extra teaspoon of lime juice.
Marinating the Steak
- Place the steak in a sealable plastic bag or shallow dish and pour the marinade over the meat.
- Massage the marinade into the steak, then seal and refrigerate for at least 2 hours, ideally overnight.
- Turn the bag once or twice during marinating for even coverage.
Grilling
- Preheat your grill to medium-high heat and clean the grates thoroughly.
- Lightly oil the grates or brush the steak with neutral oil.
- Remove excess marinade and place the steak on hot grates.
- Grill for 4 to 6 minutes per side, turning only once.
- Use an instant-read thermometer for accuracy: 125°F for rare, 135°F for medium-rare.
Resting and Serving
- Transfer the steak to a cutting board and let it rest for 5 minutes.
- Slice thinly against the grain and serve immediately.
