Lemongrass-Grilled Steak and Fried Kale with Fish Sauce, Mint and Bacon

Lemongrass-Grilled Steak:

This recipe was originally from Steven Raichlen‘s Planet Barbeque, but I’ve tinkered with it a bit – which, in retrospect, was a mistake. The steak was ‘edible’, but next time I’ll stick to the original recipe…

2 cloves of garlic, chopped
2 stalks of lemongrass, trimmed and thinly sliced
2 small shallots, chopped
1 in. piece of ginger, peeled and chopped
2 Thai chilies, seeded, and chopped
3 tbsp sugar
1 tsp freshly cracked black pepper
½ tsp sea salt
¼ cup fish sauce
¼ cup of sesame oil
2 tbsp lemon juice
1 tbsp sesame seeds
1 lb of beef tenderloin

Place first 8 ingredients into a mortar and using the pestle pound into a paste. Then work in the fish sauce, sesame oils and lime juice. Then stir in sesame seeds. If you do not have a mortar and pestle, you can use a food processor.

Arrange steaks in a small non-reactive baking dish and cover with the marinade, turning to ensure that you coat both sides. Seal the dish, and marinate up to 4 hours.

Pre-heat grill to 500°. Cook steaks 4 minutes a side.

Fried Kale with Fish Sauce, Mint and Bacon:

This is my favorite dish at smallwares. You can find the recipe here. Note: Do not put the cooked kale directly into the bowl with the dressing. Put them in a metal colander to cool, until you have cooked all of the kale. Then toss them in the dressing with the bacon, cilantro and mint. 

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I decided to go with a bottle of The Beer Formerly Known as La Tache from The Ale Apothecary.