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.