These skewers of tender lemongrass beef get a punch of flavor from lemongrass, cilantro, fish sauce, and oyster sauce, and need only 15 minutes to marinate.
- 2 pounds flank steak
- 1 cup finely chopped cilantro stems and leaves (about 1 large bunch)
- 1/2 cup beer (use a beer you would be interested in drinking – I use Modelo)
- 4 garlic cloves, finely chopped
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons fish sauce
- 1 tablespoon finely chopped lemongrass
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons kosher salt
- Neutral flavored oil (such as grapeseed or canola), for grilling
- Thinly sliced scallions, for garnish
- Prep: If using wooden skewers, soak them in water while preparing the steak and marinade (see Notes).
- Slice steak: Slice the flank steak across the grain on a bias into 1/4-inch-thick strips. Set aside.
- Make marinade: Stir together cilantro leaves and stems, beer, garlic, oyster sauce, sugar, fish sauce, lemongrass, pepper, and salt in a large bowl. Add steak, toss to coat. Marinate steak at room temperature for 15 minutes, tossing occasionally.
- Skewer steak: Remove steak from marinade, and weave onto skewers, folding back and forth, accordion-style.
- Grill: Heat a grill to medium-high heat. Brush skewers lightly with oil. Grill steak, uncovered, turning occasionally, until charred and cooked to desired degree of doneness, 6 to 8 minutes for medium. Garnish with scallions, if desired.
- I have found that wide flat skewers work better then the typical thin, round ones. The wider surface area grips food better making it easier to flip the skewers over.
- Skewered steak can be covered and chilled for up to 4 hours before grilling.
- Recipe adapted from Food and Wine, July 2020.
Keywords: lemongrass beef, beef skewers, lemongrass recipes