Back
Lemongrass Coriander Beef, Coconut Sambal and Tomatoes
Recipe by Sarah Tiong
This beef sambal's flavour comes from the traditional Japanese cooking method of cooking over a hibachi grill
- Steps
- Ingredients
Ingredients
Spicy Coconut Sambal
Lemongrass and Coriander Beef
Blistered Tomatoes
Select All
Steps
- Preheat hibachi. See Note.
- For the Spicy Coconut Sambal, place the shallots, turmeric, galangal, lemongrass and coriander roots into a food processor and pulse to a fine paste.
- Heat the grapeseed oil in a small saucepan over medium heat. Add the turmeric paste and stir fry until the paste cooks through and darkens in colour slightly, about 10 minutes.
- Add the coconut cream, water and vinegar and stir thoroughly. Simmer, stirring occasionally, on medium heat until reduced by half, about 20 minutes. Remove from the heat.
- Use a stick blender to process the sauce until smooth. Season to taste with salt and pepper. Reheat gently before serving.
- For the Lemongrass and Coriander Beef, place the white peppercorns and coriander seeds into a frying pan over medium heat. Allow to toast until they darken and begin to smoke slightly, about 5 minutes.
- Transfer the spices to a spice grinder along the lemongrass and process until very fine.
- Cut each steak into 2 batons, either side of the central line of gristle and trim away excess fat and silverskin. Season liberally with salt then coat generously with the lemongrass mixture and set aside until ready to cook.
- Drizzle oil lightly and evenly over the beef. Grill the beef on a very hot hibachi or grill plate, for 4-5 minutes flipping every minute and moving the beef around to avoid flame flare ups.
- Remove the beef from the heat and allow to rest for 5 minutes. Reserve resting juices.
- For the Blistered Tomatoes, grill the tomatoes on the hibachi or grill on high heat, rotating every 30-40 seconds until the majority of the skin is blackened, about 2-3 minutes.
- Place the charred tomatoes into a bowl and cover. After 2-3 minutes, remove the skin.
- Slice the tomato flesh into wedges, discarding the seed sections of the flesh. Roughly chop the remainder and place into a bowl. Add rice vinegar and salt and toss together.
- To serve, place a portion of beef to one side of each serving plate. Drizzle with the resting juices. Add some tomato and pickling liquid and finish with some sambal.
Notes
Note: if no Hibachi is available, preheat a grill pan over high heat 5 minutes before ready to cook the beef.
