Thai Beef and Lemongrass Skewers
We’re using tender skirt steak for these exotic and totally irresistible skewers.
A vibrant, Thai-style marinade delivers a brilliant punch of citrusy, savoury goodness. Once marinated, they require very little time on the barbecue, making them an ideal option to launch your feast with a bit of flair and a lot of flavour.
Ingredients
750g skirt steak, cut into 2cm pieces
2 lemongrass stalks
A small handful of coriander (including stalks)
1 banana shallot, quartered
4 kaffir lime leaves, stems removed
3 garlic cloves, peeled
3 tbsp fish sauce
2 tsp soft light brown sugar
Juice of 1 lime
1 tbsp vegetable oil
To finish and serve
1 tbsp chopped coriander
2 red bird’s eye chillies, finely sliced lime wedges
Method
1. Place the pieces of beef in a large bowl.
2. Remove the harder outer leaves from the lemongrass stalks then roughly slice the tender stems. Put the lemongrass into a mini food processor and add the coriander, shallot, lime leaves, garlic, fish sauce, brown sugar, lime juice and oil. Blend to a smooth purée.
3. Pour the puréed mixture over the beef and mix well. Leave to marinate for at least 1 hour, ideally 2-3 hours. At the same time, soak 12 short wooden skewers in cold water (to prevent them scorching on the barbecue).
4. When you are ready to cook, thread the beef onto the pre-soaked wooden skewers.
5. Place the skewers on the hottest part of your barbecue and cook for 4-5 minutes, turning regularly, until the beef is well browned on all sides but still pink and juicy inside.
6. Transfer the beef skewers to a serving platter and scatter over the chopped coriander and sliced chillies. Serve with lime wedges.
Extracts taken from The BBQ Book by Tom Kerridge (Bloomsbury Absolute, £25, Hardback). Photography © Cristian Barnett
More Recipes Ideas
Method
1. Place the pieces of beef in a large bowl.
2. Remove the harder outer leaves from the lemongrass stalks then roughly slice the tender stems. Put the lemongrass into a mini food processor and add the coriander, shallot, lime leaves, garlic, fish sauce, brown sugar, lime juice and oil. Blend to a smooth purée.
3. Pour the puréed mixture over the beef and mix well. Leave to marinate for at least 1 hour, ideally 2-3 hours. At the same time, soak 12 short wooden skewers in cold water (to prevent them scorching on the barbecue).
4. When you are ready to cook, thread the beef onto the pre-soaked wooden skewers.
5. Place the skewers on the hottest part of your barbecue and cook for 4-5 minutes, turning regularly, until the beef is well browned on all sides but still pink and juicy inside.
6. Transfer the beef skewers to a serving platter and scatter over the chopped coriander and sliced chillies. Serve with lime wedges.
Extracts taken from The BBQ Book by Tom Kerridge (Bloomsbury Absolute, £25, Hardback). Photography © Cristian Barnett
