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Ingredients
- Serves 4 people
1 tsp salt
600 g beef tenderloin
marinade:
2 lemongrass
2 slices galangal
5 lime leaves
2 slices ginger
12 shallots
8 garlic
½ cup oil
2 tbsp gochugaru (korean chili powder)
chili padi (optional)
Lemongrass Manado Steak
Tenderloin is always my go-to cut of beef because it can be dressed up in many different ways. For a festive occasion, you can't go wrong with a Manado-style steak. Marinated in a mix of aromatic ingredients like lemongrass, galangal, ginger, lime leaves, garlic and shallots, it is then cooked sous vide before being seared to get a lovely char. Top it off with homemade Sambal Matah, a traditional Balinese sambal with a distinct flavor profile that is associated with comfort food for many Indonesians. A perfect blend of East meets West, this keto-friendly meal offers an Asian twist to your dinner table this holiday season.
- Medium
- 30 min
- 150 min
- 15 min
- 4 steps
- 11 Ingredients
- Medium
- 4 steps
- 11 Ingredients
- 30 min
- 150 min
- 15 min
Instructions
-
Make sauce
- For the marinade, use a blender or food processor to blend all the ingredients except for lemongrass into a paste.
- Cut the lemongrass into three pieces
- In a saucepan with low heat, sauté together the oil, paste, and lemongrass. Put all the ingredients in the saucepan first before turning on the stove.
-
Sous vide steak
- Coat the beef with the marinade and place them inside an airtight sous vide bag.
- Sous vide at 54ºF for 2 hours to get a medium rare steak.
-
Sear steak
- On a hot pan with ghee, sear all the sides of the steak until it’s charred nicely, but do not overcook since the meat is already cooked.
- Let the beef rest for 10-15 minutes before slicing and serving.
- Sauté the remaining marinade to serve as sauce for the beef.
Plate and Serve!
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