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Lemongrass Ginger Steak Skewers


S2 lbs flap steak.  You can also use skirt steak
4-5 peeled garlic cloves
1 stalk lemongrass
1″ fresh ginger
3 tbsp sesame oil
3 tbsp vinegar (rice/white/apple)
1/2 tsp cayenne pepper
1 tsp salt


The flap steak is very thin, so simply cut it into 1.5″ strips and set in a bowl

Clean the lemongrass stalk by cutting off the bottom 1″ or so, cut the green top, and use the 6-7″ in the middle that is the most tender.

In a food processor, add the garlic, ginger, spices, oil, vinegar, and chopped lemongrass.  Blend until chunky but broken down thoroughly, almost smooth.

Add mixture to steak and mix to incorporate.  Let marinade for an hour

Skewer the strips, fire up the bbq (preferably charcoal grill & add some hickory chips) and cook quickly on high heat.  They only take a minute or two each because they are so thin.

George Christidis