Grilled Lemongrass and Ginger Beef

Elena Duggan

Ingredients:

  • 2 x 250g sirloin steaks, or your favourite thick steak cut

Marinade

  • 2 Lemongrass stalks, soft interior of lower half, finely diced/ crushed
  • 2 thumbs of ginger, finely diced/ crushed
  • 1 clove garlic, crushed
  • 50g Peanut oil
  • 25g Yeo’s Sesame oil
  • 25g Stevia
  • 25g Tamari (gluten free soy sauce alternative)

Salad

  • 2 lge Lebanese cucumbers, peeled, skinned, deseeded, sliced on an angle
  • 50g mixed Asian herbs – mint, Vietnamese mint, Thai basil, perilla, extra for garnish

Salad Dressing

  • 25g Yeo’s Sesame oil
  • 1 Lime, juice and zest
  • 10g Stevia
  • 25g Squid Brand Fish sauce
  • 1 Long red chili, deseeded, finely diced

Method:

  1. Combine marinade ingredients in a large flat dish. Marinate your steaks for 1-24 hours ahead of cooking, airtight in the fridge.
  2. Remove from fridge and bring back to room temperature at 30-45 minutes before cooking.
  3. Preheat your outdoor barbecue or grill to high.
  4. Place steaks on grill on an angle to ensure presentation grill marks at the end will form a cross pattern. Cook on first side for 2-3 minutes. Flip and cook for 2-3 minutes. Flip and place on a diagonal, and cook for 1 further minute, and repeat on other side. Rest for 4-5 minutes covered under aluminum foil before cutting in a diagonal against the grain.
  5. While the meat is cooking and resting, prepare the salad dressing by mixing in a jug. Stir thoroughly to dissolved stevia and immerse chill, to soften.
  6. Toss cucumbers through dressing and place on a flat platter. Sprinkle over mixed herbs.
  7. Place cut steak pieces along or around the edge of the salad, serve while still warm.

Health Notes:

  • Gluten free
  • Grain free (leave off corn/ corn chips)
  • Nut free
  • Low fructose/ sugar free

Similar Recipes

Honey Herbed Carrots

Honey Herbed Carrots

Join Elena Duggan as she creates her Honey Herbed Carrots recipe. Tune in to The Market kitchen each weekday on Channel 10.

Lemon Grass Chicken Banh Mi

Lemon Grass Chicken Banh Mi

Join Khanh Ong as he creates his Lemon Grass Chicken Banh Mi recipe. Tune in to The Market kitchen each weekday on Channel 10.

Rosemary Lamb with Grilled Peaches

Rosemary Lamb with Grilled Peaches

Join Khanh Ong as he creates his Rosemary Lamb with Grilled Peaches recipe. Tune in to The Market kitchen each weekday on Channel 10.

Caramelised Onion Relish

Caramelised Onion Relish

Join Elena Duggan as she creates her Caramelised Onion Relish recipe. Tune in to The Market kitchen each weekday on Channel 10.

Print Friendly, PDF & Email