Anna Stockwell’s Lemongrass-Ginger Coconut Grilled Steak takes a simple grilled steak to new heights with bold and aromatic flavors. The steak is marinated in a rich blend of coconut milk, lemongrass, ginger, garlic, and fish sauce, giving it a unique, slightly sweet, and deeply flavorful taste. This recipe offers a fresh, vibrant alternative to your usual summer grilling fare and works perfectly with skirt steak, which is key to achieving a tender, juicy result.

Full Recipe: 

Ingredients

• 3 pounds skirt steak, cut into 6-inch pieces

• 1 stalk lemongrass, smashed and coarsely chopped

• One 3-inch piece ginger, peeled and finely chopped (about 3 tablespoons)

• 2 garlic cloves, crushed and coarsely chopped

• Chile crisp or crushed red pepper flakes, for serving (optional)

• Flaky sea salt, for serving

Directions

1. Season the steak on all sides with salt and place it in a baking dish.

2. In a blender or food processor, pulse together coconut milk, lemongrass, ginger, garlic, sugar, and fish sauce until as smooth as possible (note that it won’t be perfectly smooth due to the fibrous lemongrass). Pour the mixture over the steak, turning to coat. Let it marinate for at least 30 minutes, up to 1 hour. If needed, you can prepare the marinade up to 1 day in advance and store it in the fridge—just give it a good stir before using as the coconut fat may separate.

3. Preheat the grill to high heat. Grill the steak pieces, turning once halfway through, for about 4 minutes per side, until deeply charred.

4. Let the steak rest for 10 minutes before slicing against the grain.

5. Serve the sliced steak on a platter and drizzle with chile crisp or sprinkle with red pepper flakes, if desired. You can also just finish it with a sprinkle of flaky sea salt.

Nutrients

• Calories: 451

• Fat: 32g

• Carbs: 3g

• Protein: 40g

• Sugars: 1g

The Flavors Behind the Marinade

The magic of Anna Stockwell’s grilled steak lies in the marinade. The combination of coconut milk, lemongrass, ginger, garlic, and fish sauce is a nod to Southeast Asian cuisine, where these ingredients are staples in creating aromatic, flavorful dishes. The coconut milk provides a rich, creamy base that complements the heat of the ginger and the brightness of the lemongrass. These flavors work together to create a marinade that is both sweet and savory, with a hint of warmth from the ginger and a subtle complexity from the fish sauce.

Lemongrass, with its fresh, citrusy flavor, infuses the steak with an aromatic note that cuts through the richness of the coconut milk. Ginger adds a spicy, slightly sweet warmth that deepens the overall flavor profile of the steak, while garlic brings a savory undertone that ties everything together. Fish sauce, often used in Asian cooking, contributes a depth of umami that enhances the overall savory quality of the marinade, making the steak irresistibly flavorful. The balance of these ingredients creates a marinade that doesn’t overwhelm the steak but rather complements and enhances its natural flavors.

The Role of Skirt Steak

Skirt steak is the cut of choice for this recipe, and for good reason. Skirt steak is known for its rich, beefy flavor and its ability to absorb marinades quickly, making it an ideal choice for dishes like this. The long, thin cut of skirt steak also means it cooks very quickly, which is essential for maintaining its tenderness and juiciness. When marinated properly, skirt steak becomes incredibly flavorful, as the marinade seeps deep into the fibers of the meat, enhancing each bite.

The key to achieving the perfect grilled skirt steak is high heat. Skirt steak benefits from a quick, hot grill that sears the outside, creating a beautiful crust while keeping the inside tender and juicy. The marinade helps to further tenderize the meat, ensuring that even though skirt steak can be a bit tougher than other cuts, it remains succulent and easy to chew. This combination of flavor and texture is what makes skirt steak such a great choice for this recipe.

Marinating: The Secret to Flavorful Steak

The marinating process is essential to infuse the steak with the bold, aromatic flavors of the lemongrass-ginger-coconut marinade. While it only requires a minimum of 30 minutes, marinating the steak for up to an hour allows the flavors to penetrate deeply into the meat, ensuring that every bite is packed with flavor. If you have more time, marinating the steak overnight or up to a day in advance will further intensify the flavors, making the steak even more flavorful.

The coconut milk in the marinade not only provides flavor but also works to tenderize the steak. As the steak absorbs the marinade, the enzymes in the coconut milk break down the meat fibers, resulting in a more tender steak when cooked. This makes the marinating process essential for achieving the desired tenderness, especially with skirt steak, which, while flavorful, can be slightly chewy without proper marinating.

Grilling: Achieving the Perfect Char

The grilling process is what truly brings this dish to life. Preheating the grill to high heat is crucial for achieving the perfect char on the steak. The goal is to create a crisp, caramelized exterior while keeping the inside tender and juicy. Skirt steak cooks quickly, typically around 4 minutes per side, so it’s important to keep a close eye on the steak to avoid overcooking it. The high heat helps to develop a beautifully charred crust, which locks in the flavors from the marinade and gives the steak a satisfying crunch with every bite.

Grilling over high heat also enhances the smoky flavor of the steak, which adds an additional layer of depth to the already rich and aromatic marinade. The combination of the charred exterior and the tender, juicy interior is what makes grilled skirt steak such a treat, and in this recipe, the flavors from the marinade only enhance the experience.

Resting the Steak: Ensuring Tenderness

After the steak is grilled to perfection, it’s important to let it rest for a few minutes before slicing. Resting the steak allows the juices to redistribute throughout the meat, ensuring that it remains juicy and tender when sliced. If you slice the steak immediately after removing it from the grill, you risk losing all the flavorful juices, which would result in a drier steak.

Allowing the steak to rest for 10 minutes ensures that the meat remains moist and flavorful, giving you the best possible eating experience. During this time, you can prepare the finishing touches, such as garnishing the steak with chile crisp or red pepper flakes for an added layer of heat, or simply sprinkling it with flaky sea salt to enhance the natural flavors of the steak.

Serving Suggestions and Pairing

Anna Stockwell’s Lemongrass-Ginger Coconut Grilled Steak is a dish that stands on its own but can be paired with a variety of sides to round out the meal. For a light and fresh accompaniment, consider serving the steak with a cucumber salad dressed in a tangy vinaigrette, which will balance the richness of the coconut marinade. A side of jasmine rice or coconut rice would also complement the dish perfectly, absorbing the delicious flavors from the steak and providing a comforting base for the meal.

For a more substantial meal, you could pair the steak with roasted vegetables such as sweet potatoes, carrots, or bell peppers. The sweetness of the vegetables will provide a nice contrast to the savory, slightly spicy steak, creating a balanced plate. A simple green salad with a citrus dressing would also be a refreshing addition, offering a bright contrast to the rich flavors of the steak.

When it comes to beverages, a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, would pair beautifully with the aromatic flavors of the lemongrass and ginger. If you prefer a red wine, a light-bodied Pinot Noir would complement the steak without overpowering the flavors. For those who enjoy non-alcoholic beverages, a cold iced tea with a hint of lime or a sparkling water with a splash of citrus would work wonderfully.

Conclusion

Anna Stockwell’s Lemongrass-Ginger Coconut Grilled Steak is a dish that takes grilling to the next level with its bold, aromatic flavors and tender, juicy steak. The unique combination of coconut milk, lemongrass, ginger, garlic, and fish sauce infuses the skirt steak with a rich, savory, and slightly sweet flavor that is both comforting and exciting. Grilling the steak to perfection creates a beautiful char on the outside while keeping the inside tender and flavorful. The addition of a resting period ensures that the steak remains juicy, and the final touch of chile crisp or red pepper flakes adds a delightful kick.

This recipe is perfect for those who want to elevate their grilling game and try something new. Whether you’re serving it for a summer barbecue, a weeknight dinner, or a special occasion, this grilled steak is sure to impress. The balance of bold flavors, tender meat, and the option to customize with various sides and garnishes makes it a versatile dish that will appeal to a variety of tastes. By infusing the steak with unique ingredients and grilling it to perfection, this dish offers a fresh, exciting twist on the traditional grilled steak.