Steak with Lemongrass Marinade
Steak with lemongrass marinade is a dish that is packed with flavour. This is a simple, but impressive way to serve steak with crunchy vegetables and toasted peanut. The marinade combines lemongrass with garlic, ginger, chilli and soy.
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Servings: 4
Calories: 311kcal
Equipment
- small blender or mini food processor
- Small bowl
- chopping board
- Kitchen knife
- measuring spoons
- Non-stick frying pan
Ingredients
- 2 steaks (eg sirloin or ribeye)
- 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 - or use ready roasted peanuts)
- 1 lime (cut into wedges)
Lemongrass Marinade
- 2 sticks of lemongrass (chopped finely)
- 1 small clove garlic
- 1 red finger chilli (de-seeded)
- 1 cm root ginger (grated)
- ½ teaspoon fish sauce
- 1 tablespoon sweet soy sauce (look for Kecap Manis)
- 1 tablespoon sunflower oil
Instructions
- Place the lemongrass, garlic, chilli and ginger into a small blender or food processor and blend 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.
- At this stage you can also prepare the peanuts, by toasting them in a dry pan and then roughly crushing them with a pestle and mortar. Cover and set aside until you are ready to assemble.
- When ready to eat, 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 (I cooked to medium-rare - but see temperature guideline below).
- 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.
- Top the steak with the remaining garnishes and squeeze over some fresh lime juice. Serve immediately.
Notes
This recipe is very versatile and can serve 2 people as a main course with sides, 4 people as a starter or up to 8 people as a canapé.
Internal temperatures for cooking steak:
Steak varies both in size and thickness, so to cook the perfect steak, I recommending using a meat probe thermometer to check the internal temperature of the cooked steak.
| Temperature °C | Temperature °F | |
| Rare | 45-47 | 113-117 |
| Medium - Rare | 50-52 | 112-126 |
| Medium | 55-60 | 131-140 |
| Well Done | 64-70 | 147-158 |
Nutrition Facts
Steak with Lemongrass Marinade
Amount Per Serving
Calories 311
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 69mg23%
Sodium 215mg9%
Potassium 491mg14%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 24g48%
Vitamin A 2972IU59%
Vitamin C 40mg48%
Calcium 31mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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