Sunday, October 6, 2013

Steak with Lemongrass-Habanero Marinade

The original recipe calls for using a T-Bone with this marinade, but that just seems like a waste of a beautiful cut of meat to me. I made it instead with flank steak and it worked great. The marinade is a satisfying mix of heat and cooling lemongrass. If you're heat averse, you might want to dial back a bit on the habanero.

One year ago: Chicken with an Almond Yogurt Sauce
Two years ago: Korean-Style Salmon with Bok Choy
Three years ago: Tomato, Semolina, and Coriander Soup
Four years ago: Bourbon Chicken

Steak with Lemongrass-Habanero Marinade (from Smoke & Pickles)

2 steaks of your choice
1 tbsp unsalted butter
1 tsp peanut oil
6 garlic cloves
3 lemongrass stalks, trimmed and finely minced
2 habanero peppers, halved and seeds removed
juice of 1 lemon
juice of 1 orange
2 tbsp sesame oil
1 tsp soy sauce
1/2 tsp salt

1. Combine all marinade ingredients in a blender and blitz until well blended.
2. Generously salt and pepper steaks. Place in glass baking dish and pour half or marinade over steaks. Marinate for 20 minutes.
3. In a large cast iron skillet, heat butter and peanut oil over high heat until barely smoking. Add steaks, cover with lid, and cook for 3 minutes. Flip steaks, reduce heat to medium, and cook uncovered for another 2 minutes (or until desired level of doneness.
4. Let rest of cutting board. Serve with reserved marinade.

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