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Vietnamese Grilled Steak
1 stalk lemongrass, coarsely chopped (what?! no lemongrass in your refrigerator?! LOL! that’s okay, you can substitute 1 1/2 tsp grated lemon peel just fine;-> that’s what I use when I don’t have time to hit the Asian market)
2 garlic cloves, crushed
1 tbs sugar
1/2 tsp pepper
2 tbs Asian fish sauce or soy sauce
1 tbs lime juice
1 tbs vegetable oil
1 10-oz boneless beef sirloin strip steak…purchased on sale or in the mark-down bin, of course
cilantro sprigs for garnish, if desired
lime wedges
Pulse lemongrass, garlic, sugar and pepper in mini food processor or blender until minced. Add fish sauce, lime juice and oil. Process until almost pureed. Reserve 1 tbs for basting. Pour remaining marinade into resealable plastic bag. Add steak. Turn to coat. Refrigerate at least 20 minutes or up to 2 hours. Meanwhile, heat grill. Remove steak from marinade. Discard marinade. Oil grill grate. Grill steak, covered, over medium-high heat or coals 8 to 10 minutes for medium-rare, turning and brushing cooked side with reserved marinade halfway through cooking. Let stand 5 minutes before thinly slicing. Garnish with cilantro. Serve with lime wedges. Serves 2 = about 255 calories.
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