Charred Lemongrass Steak with Coconut‑Lime Chimichurri
Grilled lemongrass steak sliced over a bright chimichurri made with coconut milk, lime leaf, and herbs.
Equipment
- Grill pan or skillet (perfect for outdoor grill)
- Mixing bowl
- Cutting board & knife
- Food processor optional
Ingredients
For the steak
- 1.5 lb flank steak
- 3 tbsp minced lemongrass
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp neutral oil
- 1 tsp black pepper
For the coconut-lime chimichurri
- 0.25 cup coconut milk full-fat
- 0.25 cup lime juice
- 0.5 cup finely chopped cilantro
- 0.25 cup finely chopped mint
- 2 tbsp finely chopped scallions
- 1 small Thai chile minced
- 1 tsp fish sauce
- 0.5 tsp sugar
- Pinch of salt
For the bowl
- 3 cups cooked jasmine rice
- 1 cup sliced cucumbers
- 1 cup shredded lettuce or herbs
- Lime wedges for serving
Instructions
- Combine lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, oil, and black pepper. Coat steak and marinate at least 1 hour or overnight.
- Heat grill pan or grill over high heat. Sear steak 3 to 4 minutes per side until charred and medium-rare. Rest 10 minutes, then slice against the grain.
- Whisk coconut milk, lime juice, cilantro, mint, scallions, chile, fish sauce, sugar, and salt until creamy and spoonable.
- Assemble bowls with rice, cucumbers, lettuce or herbs, sliced steak, and generous spoonfuls of coconut-lime chimichurri. Serve with lime wedges.
Notes
- Flank steak can be swapped for skirt or flat iron.
- Chimichurri thickens as it sits; thin with extra lime juice if needed.
- For meal prep, keep chimichurri separate until serving.