Description
These Coconut and Lemongrass Steak Skewers are a delightful fusion of flavors, combining the richness of coconut milk with the bright, citrusy notes of lemongrass. Perfect for a quick and flavorful grilling option, these skewers are sure to be a hit at your next barbecue.
Ingredients
Marinade:
- 1 lb sirloin steak (or flank steak), cut into 1-inch cubes
- 1/2 cup coconut milk (full-fat)
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 stalks lemongrass, finely minced (or 1 tbsp lemongrass paste)
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tbsp lime juice
- 1 tsp ground coriander
- 1 tsp chili flakes (optional, for heat)
- Salt and pepper, to taste
Additional:
- Wooden or metal skewers (soaked in water for 30 minutes if wooden)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a medium bowl, whisk together the coconut milk, soy sauce, fish sauce, honey, lemongrass, garlic, ginger, lime juice, coriander, chili flakes (if using), and salt and pepper.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated steak cubes onto the skewers, packing them tightly but not overcrowding.
- Grill the skewers for 3-4 minutes per side, or until the steak reaches your desired level of doneness.
- Remove the skewers from the grill and let the steak rest for a few minutes.
- Serve the coconut and lemongrass steak skewers garnished with fresh cilantro and lime wedges on the side.
Add the steak cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Notes
- You can substitute the sirloin or flank steak with chicken or shrimp for a different protein.
- For extra flavor, brush the skewers with some of the marinade while grilling (ensure it’s been cooked first to avoid cross-contamination).
- Serve with a side of jasmine rice or grilled vegetables to complete the meal.
