Author Notes
Tender grilled flank steaks in a spicy lemongrass, jalapeño, and brown sugar marinade. —Riley Wofford
Ingredients
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4
large lemongrass stalks, ends trimmed, stalks beaten and roughly chopped
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4
garlic cloves, peeled
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2
large shallots, roughly chopped
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2
jalapeños, seeded and roughly chopped
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2 tablespoons
packed brown sugar
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1/3 cup
fresh lime juice
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2 tablespoons
olive oil
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2 pounds
flank steak
Directions
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Combine the lemongrass, garlic, shallots, jalapeños, brown sugar, lime juice, and olive oil in the bowl of a food processor and blend until smooth.
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Place the meat in a large baking dish and pour the marinade over the top, turning evenly to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours, or overnight.
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Place a grill pan over medium-high heat. Lift the meat from the marinade and place on the grill. Cook for 4 to 5 minutes per side, until cooked through. Transfer the meat to a cutting board and let rest for 5 minutes. Slice the steak against the grain and serve.
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