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Celebrity Foods Presents CelebrityDelights - Grilled Lemon Grass Flank Steak with Fiery Chile Lime Dipping Sauce

Grilled Lemon Grass Flank Steak
with Fiery Chile Lime Dipping Sauce

with Steamed Rice & Mesclun with Yellow and Red Bell Peppers Presented by Ronna Reed for April 17, 2007
Ronna Reed

Grilled Lemon Grass Flank Steak (Serves 4-5)
Here's what you'll need:
  • 1 pkg. Celebrity Flank Steak (about 1 1/2 lbs.)
  • 2 stalks fresh lemon grass, thinly sliced
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon Vietnamese or Thai fish sauce (nuoc mam or nam pla)
(Available in Asian section of supermarket)
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon sesame oil
  • 1/4 cup sherry or rice wine

Marinate flank steak in all ingredients in refrigerator overnight. (Flank steak will defrost while it marinates.) Grill over medium heat for 8 minutes on each side. Let meat rest for at least 5 minutes before slicing against the grain. Serve with Fiery Chile Lime Dipping Sauce, over steamed rice and green salad.






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Fiery Chile Lime Dipping Sauce
Here's what you will need:
  • 5 hot dried red chiles,
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1/4 cup sesame oil

Cut stems from chiles. Toast chiles, chopped shallot and chopped garlic with a little salt in a dry pan over medium heat until slightly browned. Combine with remaining ingredients in mini-processor until smooth.

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