Vietnamese Lemongrass Pork Steaks Recipe
Ingredients:
For the Marinade:
2 lemongrass stalks, tough outer layers removed, thinly sliced
4 cloves garlic, minced
1 shallot, minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp honey or brown sugar
1 tbsp vegetable oil
1/2 tsp ground black pepper
For the Pork Steaks:
4 pork steaks (about 6-8 oz each), boneless and thinly sliced
Vegetable oil (for grilling)
Lime wedges (for serving)
Fresh cilantro or Thai basil leaves (for garnish)
Instructions:
Prepare Marinade:
In a food processor or mortar and pestle, combine the lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, honey (or brown sugar), vegetable oil, and ground black pepper. Blend or pound into a smooth paste.
Marinate Pork Steaks:
Place the pork steaks in a shallow dish or resealable plastic bag. Pour the marinade over the pork, ensuring each piece is well coated. Cover (or seal the bag) and refrigerate for at least 2 hours, preferably overnight for best flavor.
Grill Pork Steaks:
Preheat your grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
Remove the pork steaks from the marinade, shaking off any excess. Grill the steaks for 4-5 minutes per side, or until they are cooked through and have nice grill marks. Cooking time may vary depending on the thickness of the steaks.
Rest and Serve:
Remove the pork steaks from the grill and let them rest for a few minutes before slicing.
Serve the Vietnamese Lemongrass Pork Steaks hot off the grill, garnished with lime wedges and fresh cilantro or Thai basil leaves.
