Saturday, May 23, 2009

Lemongrass Beef


While stocking up at my butcher the other day, he recommended we try Bottom Blade steak. He knows how much we love to cook and is always suggesting different cuts. He told us that this particular cut was fantastic when marinaded overnight and then grilled at a high temperature. With this preparation, the meat gets super tender and is so flavorful. Oh, and it retails for $3.99 a pound. Okay Mr Butcher, so, what you're saying is that I can feed 2 (with leftovers) of us a delicious, tender steak for like $4.00? Uh, alright, count me in!

I came home with my total score and began my search for a great marinade. I didn't have to look far, I had the perfect Lemongrass Beef marinade waiting for me in my inbox, thanks to my also obsessed-with-food Cousin-In-Law (is that even a thing?) Either way, thanks Chad! Anyway, have you ever heard of the Happy Food Dance? You know, when you eat something that is so ridiculously good that you start dancing around the kitchen, mid chew. That's how I feel about this Lemongrass Beef. We loved it so much that we made it two nights in a row and let me tell you, there was a fierce dance off up in that kitchen. Both nights. And already, I can't wait to make it again.

Recipe adapted from Cooking.com:
1 lb bottom blade steak
2 lemongrass stalks, tender heart section only, finely chopped
1 tablespoon ginger, minced
3 cloves garlic, minced
1 fresh small red chili pepper, roughly chopped
2 tablespoons brown sugar
1/2 cup soy sauce
1/4 cup rice vinegar
1 1/2 tablespoons fish sauce
1 1/2 teaspoons sesame oil

Cut the beef into 1 1/2" wide strips. Using a meat mallet, pound the beef until it is approximately 1/4" thick. In a sealable container, Combine everything but the beef. Add the beef to the marinade, cover and refrigerate overnight. Remove the beef from the marinade and pat dry with paper towels. Soak bamboo skewers in water for 30 minutes. Preheat the grill to high heat. After the skewers have soaked, thread the beef on to the skewers. Place the skewers on the hot grill and cook for 5 minutes, flip the skewers and grill another 5 minutes. Remove the skewers from the grill and serve.

7 comments:

Desmone007 said...

Looks like you have a really good butcher! That photo of the result has me drooling. Looks so perfect...mmmm. Thanks for sharing the recipe!

~Madeline~ said...

Thanks Desmone! I am really lucky to have a great butcher. And I love this recipe so much :)

Kalyn said...

Sounds just delicious. Nice photo too.

~Madeline~ said...

Thanks Kalyn :)

Sandi @the WhistleStop Cafe said...

Madeline~
Love, love your blog... I think we are soul sisters. I am posting you onto my side bar so I won't loose you in blogland!

~Madeline~ said...

Well thanks for one of my favorite comments EVER Sandi! Totally made my day :)

Colleen said...

These look fabulous! I only recently woke up for the day - but now I want these for breakfast lol!

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