Lemongrass-Marinated Flank Steak

By Riley Wofford
April 30, 2014
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Author Notes: Tender grilled flank steaks in a spicy lemongrass, jalapeño, and brown sugar marinade.Riley Wofford

Serves: 6

  • 4 large lemongrass stalks, ends trimmed, stalks beaten and roughly chopped
  • 4 garlic cloves, peeled
  • 2 large shallots, roughly chopped
  • 2 jalapeños, seeded and roughly chopped
  • 2 tablespoons packed brown sugar
  • 1/3 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 pounds flank steak
  1. Combine the lemongrass, garlic, shallots, jalapeños, brown sugar, lime juice, and olive oil in the bowl of a food processor and blend until smooth.
  2. 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.
  3. 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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