Name: Lemongrass-Ginger Coconut Grilled Steak Recipe
Ingredients: 2 lbs flank steak (or skirt steak); 2 stalks lemongrass, finely chopped (tender inner part only); 2 tbsp fresh ginger, grated; 4 cloves garlic, minced; 1 can (13.5 oz) coconut milk; 3 tbsp soy sauce; 2 tbsp fish sauce; 2 tbsp lime juice; 2 tbsp brown sugar or honey; 1 tbsp chili flakes (optional, for heat); 2 tbsp vegetable oil; Fresh cilantro & lime wedges, for garnish

Ingredients

Scale

2 lbs flank steak (or skirt steak)
2 stalks lemongrass, finely chopped (tender inner part only)
2 tbsp fresh ginger, grated
4 cloves garlic, minced
1 can (13.5 oz) coconut milk
3 tbsp soy sauce
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown sugar or honey
1 tbsp chili flakes (optional, for heat)
2 tbsp vegetable oil

Fresh cilantro & lime wedges, for garnish

Instructions

In a bowl, whisk together coconut milk, lemongrass, ginger, garlic, soy sauce, fish sauce, lime juice, sugar, chili flakes, and oil.
Place steak in a resealable bag or shallow dish and pour marinade over it. Marinate for at least 4 hours (overnight is best).
Preheat grill to medium-high heat. Remove steak from marinade and let excess drip off.
Grill steak for 4–6 minutes per side, depending on thickness and preferred doneness.
Let steak rest for 5–10 minutes before slicing thinly against the grain.
Garnish with fresh cilantro and serve with lime wedges.

Enjoy with rice, grilled veggies, or a fresh salad for a perfect tropical-inspired meal!