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

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