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Prep time
30 minutes
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Cook time
6 minutes
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Serves
4
Author Notes
This intriguing recipe of Asian-marinated beef with lime, lemongrass and curry paste, stuck in a stalk of lemongrass has been part of my repertory for years. I found it different and fun and it’s a sure value every time I throw a barbecue party. Expect great reactions every time you'll make them!
Another of the pleasures of these skewers lies in the fact that you can chew the lemongrass branches to get all their flavor. Mixed with the flavor of the marinade, the pleasure is increased tenfold! Try this same marinade with flank steak or lamb steak, it’s simply to die for!
—Jonathan Michaud
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Ingredients
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6
6 whole lemongrass stalks
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500 grams
beef steak, cut into thiner pieces
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2 tablespoons
store-bought green curry paste
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2
more lemongrass stalks, soft part very finely chopped
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1
garlic cloves, very finely grated
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3 tablespoons
vegeable oil
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1
lime, juiced
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1 teaspoon
sambal oelek
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fresh cilantro or Thai basil (for serving)
Directions
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Make a cut in the center of each lemongrass stalk without splitting them completely at the base and towards the top. Cut the steaks into 12 small pieces. Gently slide 2 to 3 pieces of meat into each of the lemongrass stems. Place in a dish.
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In a small bowl, mix the finely chopped lemongrass with the rest of the ingredients. Brush the skewers with marinade on both sides and let rest in the dish for 15 to 30 minutes.
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Sear the skewers for 3 minutes on each side in a very hot pan or on the barbecue. Save the remaining marinade to baste the meat while cooking. If cooking in a pan, deglaze with a little water or lime juice and collect a little of the cooking juice to sprinkle over the skewers before serving.
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Serve with Thai basil or fresh cilantro, Thai basmati rice and vegetables.
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NOTE : To prevent the lemongrass from burning too much on the barbecue, place a screen of aluminum foil under the longer part.
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