As discussed in another thread, this past weekend I had a Vietnamese bhan mi sandwich which featured some grilled lemongrass beef. The meat was REAL tasty. So ....
The beef is a flatiron chuck steak. The marinade consists of minced garlic, minced lemongrass, some sugar, soy, fish sauce and a bit of oil. I sliced about half the beef into thin strips, left the rest intact. Here's the meat bagged and ready to chill for the afternoon:
Some of the other players involved in the evening meal:
Meat and heat getting acquainted:
Strictly hardwood lump charcoal, no "Souix" vide involved:
The unsliced hunk turned out to be cooked just to my liking. Time to assemble:
I'd forgotten how difficult it can be getting rice paper to bend to your will. Cilantro, slivers of the beef, peppers, rice vermicelli, etc. ended up in a couple of pretty ugly rolls:
They tasted a LOT better than they looked. The dipping sauce is fish sauce, lime juice, minced garlic and minced habanero. Quite nice.
Much as I expected, my first attempt at lemongrass beef wasn't as tasty as what I had at the festival. The unsliced meat was good, but didn't have that much of the flavor infused. The skewer of beef that was sliced before marinating, though, was pretty close to what I was after. Very nice, especially with a drizzle of grilled lemon juice.
A few missteps, but all in all quite good, something I will do again.