Lemongrass is an herb with a distinctly sour flavor that is often used in Thai cuisine. Various parts of the plant can be used for different purposes: the leaves can be used to make hot or cold beverages, granita, marinades, or soup. The stalk can be chopped and added to cooked dishes and salads (as in this recipe), or it can be used as a skewer for fish kabobs, imbuing the fish with a sour taste and interesting appearance.
- Two ½ pound aged beef tenderloin steaks
- Pinch Atlantic sea salt, or to taste
- Pinch ground black pepper, or to taste
- 2 tablespoons unrefined canola oil
- 1 lemongrass stalk, finely chopped
- 1 medium Bermuda onion, halved lengthwise then thinly sliced
- 4 tablespoons chopped scallions
- 6 tablespoons fresh lemon juice
- 1 teaspoon fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lemon zest, for garnish
- Season beef with salt and pepper. In a large frying pan, heat oil over medium-high heat.
- Add beef and sear for 4 minutes on each side, or until medium-rare. Remove beef from pan and set aside to cool for about 15 minutes, then slice into very thin strips, slicing against the fibers of the meat. Transfer to a large bowl.
- Add lemongrass, onion, scallions, lemon juice, fish sauce, and soy sauce, and mix until combined.
- Cover with plastic wrap and refrigerate for at least 1 hour, allowing flavors to absorb and meat to soften. Add salt and pepper to taste, garnish with lemon zest, and serve.