Lemongrass-Ginger Coconut Grilled Steak
A fragrant and flavorful marinade transforms ribeye or sirloin into a tender, exotic grilled steak, reminiscent of Southeast Asian flavors.
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.
Notes
Monitor the internal temperature and rest the steak before slicing for maximum tenderness. Adjust seasoning post-cooking if desired.