Tender grilled flank steaks in a spicy lemongrass, jalapeño, and brown sugar marinade. —Riley Wofford
large lemongrass stalks, ends trimmed, stalks beaten and roughly chopped
garlic cloves, peeled
large shallots, roughly chopped
jalapeños, seeded and roughly chopped
packed brown sugar
fresh lime juice
In This Recipe
Combine the lemongrass, garlic, shallots, jalapeños, brown sugar, lime juice, and olive oil in the bowl of a food processor and blend until smooth.
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.
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.