Lemongrass Coconut Steak

in

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

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

 

Fig & Mint Ribeye Steak

in

We paired classic juicy ribeye steak with fresh chopped mint and sweet figs—an herby sweet-salty combo that is an ideal summer night dinner en plein air. The bonus is that this recipe can be whipped together so quickly, so prep, cook, and clean-up time is super easy.

This recipe yields 4 servings.

Ingredients 

4 ribeyes 
¼ cup chopped mint 
8 dried turkish figs, finely chopped 
½  cup water 
2 tablespoons olive oil 
1 teaspoon salt, plus extra for the steaks 
½ teaspoon pepper

Directions

  1. In a blender or food processor add figs, mint, water, salt, and pepper. Blend until the mixture is smooth and thick. You might have to adjust by adding an extra splash of water depending on the texture of the  figs. 

  2. In a large bowl add the ribeye steaks and massage in the salt and oil evenly on all sides the blended mint fig mixture over the steaks, making sure each is well coated. Let steaks marinate for 2-4 hours for optimum flavor.

  3. Preheat the oven to 400 degrees fahrenheit. In a large steel or cast iron pan, on medium high, sear the steaks on both sides for 2 minutes. Transfer the browned steaks into the oven for 10 minutes. Remove and let rest for 5 minutes then slice, top with extra sliced figs, fresh mint, and cracked pepper to serve.