Sirloin steak marinade, with lemongrass, garlic, ginger and chilli – yes please! A great quick but satisfying meal for one or an impressive way to serve steak for the whole family or larger group!
Sirloin steak marinade, with lemongrass, ginger, garlic and chilli is a simple, yet impressive dish. If time allows marinade the steak overnight as it will really intensify the flavour!
Buying the best quality beef!
We always recommend buying the best quality beef you can afford. We are lucky enough to live in a part of the world where we can buy good quality Aberdeen Angus beef locally. Angus beef is beautifully marbled meat, the fat creating tender, flavoursome meat.
We rarely look past grass fed Aberdeen Angus beef, it’s a quality meat and one that is full of flavour. To be honest with a good quality Aberdeen Angus steak you need do very little with it. A bit of seasoning and a sear in a hot pan and that really is all you need to do with it.
With it being Spring our minds are turning towards our gardens, freshness and a vibrancy of flavour. We chose to marinate these sirloin steaks in lemongrass, garlic, ginger and chilli, a real Asian influence, but with a very light touch. Not one of these flavours overpowers the others.
You want balance in this and not one flavour overpowering the steak. This sirloin steak marinade balances the heat from the ginger and chilli, with the pungency of the garlic and the freshness of the lemongrass.
How long should I marinate the steak?
Our main tip for marinating sirloin steak, or indeed beef of any kind, is that you give it long enough to marinate. We would recommend that you marinate overnight to allow the meat to really take on all the flavour.
However, if time is tight, you can get off with an 1 hour marinade. Just be aware that it won’t have the same intensity of flavour.
Can I cook this steak on a barbecue?
We cooked our marinated sirloin steak in a hot frying pan. However, this recipe would work just as well over charcoal on your barbecue. Just ensure that you allow the meat to rest before serving.
Can I use another cut of steak in this recipe?
We have used sirloin steak in this recipe, however you can use other fast cook steak cuts. Ribeye, fillet and rump would all work nicely in this dish.
Can you cook the steak ahead of serving?
The steak is prepared and marinated in advance, however we do not recommend that you cook the steak in advance as you will loose the vibrancy of flavour and nobody will thank you for re-heated steak.
Instead cook the steak, allowing at least 5 minutes resting time, before you are ready to serve.
How many people does this recipe serve?
We’ve served the steak in lettuce leaves with a fresh garnish, this is a quick but impressive looking dish.
This recipe is very versatile and can serve 2 people as a main course with other side dishes, a mixed vegetable stir-fry would be ideal. Or you can easily serve 6 people as a starter .
If you are entertaining friends or hosting a dinner party, then this steak dish also makes a perfect canapé. This recipe could serve 8 as a canape, but is easily doubled if you are serving a larger crowd.
Pin the recipe:
Additional recipe suggestions:
If you like steak then try our Bavette Steak with Salsa Verde, our Skirt Steak with a Warm Spice Marinade or our Sirloin Steak with Mushroom & Madiera Sauce.
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
Sirloin Steak with Lemongrass Marinade
Ingredients
- 2 sirloin steaks
- 1-2 gem lettuce (separate leaves and wash)
- 2-4 spring onions (washed and cut on the diagonal)
- 1-2 red finger chillli (de-seeded and sliced)
- 1 carrot (julienned)
- handful coriander leaf
- handful peanuts (toasted and crushed)
- MARINADE
- 2 sticks of lemongrass (chopped finely)
- 1 small clove garlic
- 1 red finger chilli (de-seeded)
- 1 cm root ginger (grated)
- ½ tsp fish sauce
- 1 tbsp sweet soy sauce (look for Kecap Manis)
- 1 tbsp sunflower oil
Instructions
- Place the lemongrass into a pestle and mortar, along with the garlic, chilli and ginger and bash to a pulp. Add the remaining marinade ingredients and mix well. Place the steaks into a dish along with the marinade and rub all over. Cover the dish in clingfilm and allow to marinade for a minimum of 1 hour, but ideally overnight.
- Place a heavy based non-stick frying over a high heat, do not add any oil to the pan. Once the pan is smoking hot place the steaks in the pan and cook on both sides to your liking (we cooked to medium-rare). Once cooked take the steaks out of the pan and set aside on a board to rest for 5 minutes.
- Meanwhile prepare the lettuce and remaining garnishes. Once the steak has rested, cut it into thin slices and place a couple of slices onto each lettuce leaf and sprinkle on the remaining garnishes. Serve immediately.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
This recipe is linked up to Cook Blog Share, where you can find recipes from fellow food bloggers.
Rolled Sirloin
Sirloin steak is one of my favourite dishes and thanks for sharing the recipe with us now we can enjoy our favourite food whenever we want at home without going to any restaurant.
Lesley
Thank you, it’s a great cut of beef and a very tasty way to cook it.
Jo Allison / Jo's Kitchen Larder
What a great recipe ladies! All the lovely Asian flavours in the marinade and so simple too! Perfect little morsels of deliciousness! 🙂 x
Michelle
Hi Jo, thanks so much! Its such a quick and easy treat and the longer the steak marinades the more it takes on the flavour. We love lemongrass, so fresh! Cheers, Michelle
Eb Gargano | Easy Peasy Foodie
What a recipe! I love the idea of using Asian flavours on a steak – it must work so well! Thanks for linking up to ‘#CookBlogShare 🙂 Eb x
Michelle
Thanks Eb! We love Asian flavours and sometimes you don’t necessarily want just spice. The lemongrass is so fresh. Cheers, Michelle x
Jacqui Bellefontaine
OMG This looks amazing, kicking myself for not buying some steak from my local butchers in Suffolk at the weekend. will get some next time Im there in a couple of weeks and then I making this!
Michelle
Ah thanks Jacqui! Hope you give it a try and would love to know what you think! Cheers, Michelle x