I continue to work on my southeast Asian cooking, and the process has me very quickly falling in love with lemongrass. The flavor is so vibrant and it works so well with every type of meat out there. But right now, beef is my favorite and specifically skirt steak.

Skirt steak, cut into strips against the grain, is the perfect meat for a skewer because it stays tender and absorbs marinade really quickly. The higher you can get your heat the better. This will give you a good sear before the meat overcooks inside.

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I serve these alongside an assortment of herbs, lettuce, tomato wedges, cucumber, red onion, and a spicy lime dressing. This whole dish makes me want to travel to Thailand, Laos & Cambodia so bad because I know I’m barely even scratching the surface with these flavors. But this one is good enough to hold me over until I make the trip.

I’ve taken some liberties, of course. First with a few food allergy adjustments (no soy or gluten in this one), then with the ginger ale. But I think the flavors are respectful of their origins and I hope you enjoy it as much as I do.

Wood Skewers | Chambray Serving Trays | Glass Jars

Print Recipe

Grilled Lemongrass Beef | Chris Cooks

Adjusted to avoid grain, gluten and soy. This grilled dish has so much flavor and will be an instant hit.

Ingredients

• 2 lbs skirt steak cut into thin strips, against the grain

For the marinade

• 2 tsp coriander seed
• 2 tsp white peppercorn
• 1/2 cup coconut aminos
• 6-7 cloves garlic peeled
• 1/4 cup lemongrass most tender parts only, thinly sliced
• 1 cup ginger ale something punchy – with real ginger in it
• 2 tbsp fish sauce
• 1 lime juiced
• 2 tbsp avocado oil

Instructions

• In a dry pan over medium heat, toast the coriander and white peppercorns until fragrant. Place in a mortar and pestle or spice grinder and finely grind. Set aside.
• In a blender or food processor combine the coconut aminos, garlic, and lemongrass. Blitz until the garlic and lemongrass are finely minced and no large pieces remain. Pour mix into a bowl.
• To the blended mix add the remaining marinade ingredients and whisk. Place the beef strips in and marinade for at least 30 minutes but up to 6 hours.
• Skewer the beef strips and grill over direct high heat until desired charring and inside temperate are reached.
• Serve warm with rice, fresh herbs and vegetables, and spicy lime dressing.