Name: Lemongrass-Ginger Coconut Grilled Steak
Prep time: 10 min
Cook time: 8 min
Total time: 1 h 10 min
Cuisine: Southeast Asian-inspired
Ingredients: 2 pounds skirt steak, cut into large pieces; Kosher salt; 1 cup full-fat coconut milk; 2 stalks lemongrass, smashed and chopped; 2 tablespoons fresh ginger, finely chopped; 4 garlic cloves, crushed and chopped; 2 tablespoons brown sugar; 2 tablespoons fish sauce (or soy sauce as substitute); Chile crisp or red pepper flakes (optional, for serving); Flaky sea salt (for finishing)

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Why You’ll Love This Recipe

This recipe takes a classic grilled steak and elevates it with vibrant Southeast Asian flavors. The coconut milk makes the beef tender and juicy, while lemongrass and ginger add brightness and warmth. It’s quick to prepare—most of the work is in the marinade—making it perfect for a summer cookout, a dinner party, or even a weeknight indulgence. Plus, you can easily scale it up or down depending on the size of your gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Skirt steak, cut into pieces
Kosher salt
Coconut milk
Lemongrass, smashed and chopped
Fresh ginger, finely chopped
Garlic cloves, crushed and chopped
Brown sugar
Fish sauce
Chile crisp or red pepper flakes (optional)
Flaky sea salt, for serving

Directions

Season steak on all sides with kosher salt and place in a baking dish.
In a blender or food processor, combine coconut milk, lemongrass, ginger, garlic, brown sugar, and fish sauce. Blend until as smooth as possible (a few fibers from lemongrass are fine).
Pour marinade over steak, turning to coat. Let sit for at least 30 minutes and up to 1 hour. (Marinade can be prepared up to 1 day ahead and stored in the refrigerator.)
Preheat grill to high heat. Grill steak for about 4 minutes per side, until deeply charred.
Rest for 10 minutes before slicing thinly against the grain.
Arrange on a serving platter and finish with chile crisp, red pepper flakes, or flaky sea salt.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 10 minutes
Marinade time: 30–60 minutes
Cook time: 8 minutes
Total time: about 1 hour 10 minutes

Variations

Spicy kick: Add fresh Thai chiles or extra chile flakes to the marinade.
Herb boost: Stir chopped cilantro, Thai basil, or mint into the marinade for added freshness.
Alternative cuts: Try flank steak, hanger steak, or ribeye if skirt steak isn’t available.
Dairy-free richness: Replace coconut milk with coconut cream for an even more luxurious marinade.
Oven-friendly: If grilling isn’t an option, broil the steak in the oven for a similar charred effect.

Storage/Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or briefly in the microwave. Avoid overcooking to preserve tenderness. Leftovers can also be enjoyed cold in salads or wraps.

FAQs

Can I marinate the steak overnight?

No, it’s best not to marinate longer than 1 hour, as the coconut milk and salt may affect the texture of the meat.

Can I make this without fish sauce?

Yes, soy sauce is a good substitute, though it will change the flavor slightly.

What kind of coconut milk should I use?

Use full-fat canned coconut milk for the richest flavor and texture.

Can I cook this indoors without a grill?

Yes, you can use a cast-iron skillet or grill pan over high heat for a similar char.

How do I slice skirt steak properly?

Always cut thin slices against the grain to keep the meat tender.

Can I use flank steak instead of skirt steak?

Yes, flank steak works well, though it may take slightly longer to cook.

How do I know when the steak is done?

Grill for about 4 minutes per side for medium-rare, but use a meat thermometer for accuracy—130°F for medium-rare, 140°F for medium.

Can I adjust the sweetness of the marinade?

Yes, increase or decrease the brown sugar to suit your taste.

What can I serve with this steak?

It pairs beautifully with jasmine rice, grilled vegetables, or a fresh herb salad.

Is this recipe spicy?

Not by default. The chile crisp or flakes are optional, so you can control the heat level.

Conclusion

This lemongrass-ginger coconut grilled steak is the perfect combination of smoky, savory, and aromatic flavors. With a quick marinade and just minutes on the grill, you’ll have a dish that feels both exotic and comforting. Whether for a backyard barbecue or a festive dinner, this steak is sure to impress and leave everyone asking for seconds.