Lemongrass Beef Sates

Name: Lemongrass Beef Sates
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Makes about 36 Sates; Serves 6 to 8 as an Appetizer, 4 as a Light Main Course
Cuisine: United States
Ingredients: 2 to 3 stalks lemongrass, trimmed and finely chopped (⅓ cup), leaves reserved; ¼ cup chopped fresh cilantro; 1 to 3 Thai chiles or jalapeño peppers, seeded and chopped (for hotter satés, leave the seeds in); Asian Peanut Sauce (optional); ½ cup chopped fresh cilantro; Cucumber Relish (optional); 1½ pounds flank steak; ¼ cup coarsely chopped dry-roasted peanuts; 4 tablespoons vegetable oil; ¼ cup lime juice; ⅓ cup fish sauce or soy sauce; 3 cloves garlic, coarsely chopped; 2 teaspoons ground coriander; 3 tablespoons brown sugar

Preparation info

Makes about 36 Sates; Serves
6 to 8

Difficulty
Medium
Ready in
2 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

For the Beef and Marinade

2 to 3 stalks lemongrass, trimmed and finely chopped (⅓ cup), leaves reserved
3

Americas
United States
Main course
Starter

Method

Prepare the marinade: Combine the lemongrass, garlic, chiles, cilantro, and brown sugar in a mortar or food processor and pound with the pestle or process to a coarse paste. Work in the coriander, fish sauce, lime juice, and 2 tablespoons of oil.
Score and then slice the flank steak crosswise into long thin strips and thread