Grilled Lemongrass Beef Salad

By gailanng on August 28, 2012

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Ingredients

    For the Steak Marinade

    1. 2 stalk fresh lemongrass, lower 3 inches tender stalks, chopped
    2. 2-3 garlic cloves
    3. 14.79 ml soy sauce
    4. 29.58 ml fresh gingerroot
    5. lime, juice of 1/2
    6. 4.92 ml lime zest
    7. 19.71 ml sugar
    8. 4.92 ml black pepper
    9. 29.58 ml vegetable oil or 29.58 ml olive oil
    10. 453.59 g skirt steaks, flank steak or 453.59 g flatiron steak
    11. salt (optional)

    The Dressing

    1. 29.58 ml lime juice
    2. 29.58 ml soy sauce
    3. 14.79-29.58 ml fish sauce
    4. 9.85 ml white wine vinegar or 9.85 ml unseasoned rice vinegar
    5. 2 fresh garlic cloves, minced
    6. 1 fresh red chili, de-seeded and minced (to taste) or 9.85 ml sriracha chili-garlic sauce ( to taste)
    7. 9.85-19.71 ml white sugar
    8. 0.25 ml fresh ground black pepper

    The Rest to Taste

    1. torn Lettuce, romain, bibb, etc
    2. cilantro leaf, chopped ( adds much so don't leave this out)
    3. basil leaves, chopped
    4. green onion, chopped
    5. shredded carrot
    6. sliced cucumber
    7. sliced tomatoes or grape tomatoes
    8. bean sprouts
    9. toasted sesame seeds

Directions

  1. Place the marinade ingredients (lemongrass through oil) into a blender or small food processor and blend or process until pureed.
  2. Place the steak into a ziplock bag and scoop the marinade into the ziplock bag. Close the bag, squeeze out the air and massage the bag to coat. Refrigerate for 2 - 24 hours to marinade. Before grilling, beef may be salted, if desired.
  3. Grill the meat over charcoal or gas grill for about 5-7 minutes per side. Avoid overcooking. Allow it rest for about 10 minutes before slicing into thin strips.
  4. Toss the desired salad ingredients with the dressing and lay over the grilled beef strips.