Try This: Michigan Lemongrass Flank Steak Bowl

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Try out this lemongrass flank steak bowl for your next dinner party or weekend meal. It’s easy to match this steak and rice recipe with any seasonally available vegetables.

Serves 6-8

LEMONGRASS FLANK STEAK

4 stalks lemongrass, ends trimmed, stalks chopped
4 cloves garlic, peeled
2 whole large shallots, roughly chopped
2 whole jalapeños, seeded and chopped
2 T packed brown sugar
⅓ cups fresh lime juice
2 T olive oil
2 pounds flank steak

  1. Combine the lemongrass, garlic, shallots, jalapeños, brown sugar, lime juice, and olive oil in the bowl of a food processor and blend until smooth.
  2. Place the meat in a large baking dish and pour the marinade over the top, turning evenly to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours, or overnight.
  3. Place a grill pan over medium-high heat. Lift the meat from the marinade and place on the grill. Cook for 4 to 5 minutes per side, until cooked through. Transfer the meat to a cutting board and let rest for 5 minutes. Slice the steak against the grain.

PICKLED HAKUREI TURNIPS

1 bunch hakurei turnips
1 teaspoon salt
1/2 c rice wine vinegar
1 t sugar
1/2 t black peppercorns, crushed
3 thin slices of ginger

  1. While your flank steak is marinating, wash turnips well and slice them thinly. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. 
  2. Drain turnips of the salty water and pack into a pint-sized mason jar.  Add vinegar, sugar, pepper, and ginger slices. 
  3. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

COCONUT LIME RICE

1 t coconut oil
1 c jasmine rice
1 13.5 ounce can of coconut milk
zest of 1 lime
juice of half a lime
salt to taste

  1. In a small saucepan over medium high heat, saute the rice in the coconut oil for just 1 minute. Pour in the can of coconut milk and stir to combine. 
  2. Bring to a boil, cover with a lid, and reduce heat to low. 
  3. Simmer the rice covered for 35 minutes. Remove from heat, and allow to sit with the lid on for another 10 minutes.
  4. Remove the lid, fluff the rice with a fork, then stir in the lime zest, lime juice, and salt to taste. Serve warm.

SAUTEED ASPARAGUS AND OYSTER MUSHROOMS

1 bunch oyster mushrooms, cleaned and sliced thinly
1 bunch asparagus, cleaned and chopped
3 T sesame oil
2 cloves garlic, mashed
3 T soy sauce

  1. Heat the sesame oil over medium-low heat. Add the asparagus and saute for about 5-6 minutes (adding the soy sauce to keep from sticking) 
  2. Add the garlic and mushrooms, and stir for about 2 minutes, or until the mushrooms are soft. 
  3. Add more soy sauce as needed for flavor and cook for 2-4 minutes more. Serve. 

Place a cup-full of rice in the center of your bowl, and add the mushrooms and asparagus, sliced flank steak, and pickled turnips. Dress the top with local microgreens and cilantro and enjoy!

Molly Stepanski is the Local Food Coordinator for Northeast Michigan. She enjoys digging, planting, and hiking in the dirt, cooking up her own recipes, drinking cider, and eating lots of fresh, seasonal produce (and anything deep-fried, in accordance with her southern heritage). She owns and operates Presque Isle Farm with her family and is a founding member of the Huron Shores Local Food Coalition. Contact her at molly@localdifference.org

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