Lemongrass, also called Cymbopogon or citronella grass, is an aromatic tropical plant known for its bright flavor and anti-inflammatory compounds. Magical in uniqueness, it elevates this steak dish with its citrusy, flowery notes. We love to pair this steak with fresh greens or our Celeriac Noodles.

This recipe yields 4 servings.

INGREDIENTS

1½ pounds hanger, flatiron, or flap (bavette) steak, trimmed and cut into 1" cubes
2 fresh lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
2 serrano chiles (with seeds if you prefer more heat)
1 2"-piece ginger, peeled and thinly sliced
4 garlic cloves
1 13.5-oz. can unsweetened coconut milk
⅓ cup seasoned rice vinegar
Olive oil (for the grill)
Kosher salt
Handful of fresh cilantro, chopped (for serving)

For the Dressing
2 serrano chiles, chopped (seeds and all)
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons red onion, finely chopped
2 teaspoon honey
Kosher salt (for taste)

680 grams hanger, flatiron, or flap (bavette) steak, trimmed and cut into 1" cubes
2 fresh lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
2 serrano chiles (with seeds if you prefer more heat)
1 2"-piece ginger, peeled and thinly sliced
4 garlic cloves
1 400 ml can unsweetened coconut milk
80 ml seasoned rice vinegar
Olive oil (for the grill)
Kosher salt
Handful of fresh cilantro, chopped (for serving)

For the Dressing
2 serrano chiles, chopped (seeds and all)
60 ml fresh lime juice
30 ml extra-virgin olive oil
10 grams red onion, finely chopped
10 ml teaspoon honey
Kosher salt (for taste)

Directions

Prepare the dressing by adding the chiles, lime juice, oil, onion, and honey in a small bowl and stirring until well combined. Season with salt and set aside.
Purée the lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add the steak cubes and toss to coat completely. Cover with a large plate and let sit at room temperature at least 2-3 hours or chill up to 1 day.
Prepare a grill or cast iron on medium-high heat. Coat the cooking surface with a drizzle of olive oil. Drain marinade from meat and season lightly with salt. Put the meat on the grill or cast iron and turn every 2-3 minutes until the meat is browned all over and firm around edges with a bit of bounce in the center when gently pressed (this will take about 6–8 minutes). If using a meat thermometer, the center should read 149-160 degrees fahrenheit, or 65-72 degrees celsius.
Remove meat and let it rest for 10 minutes. Drizzle with dressing and top with fresh cilantro to serve.

Final Notes

*This protein-rich dish pairs beautifully with our Celeriac Noodles or Purple Sweet Potato Mash.