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
Recipe Courtesy of
Janti Brasali

Lemongrass Manado Steak

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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

  1. 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.
    Make sauce


  2. 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.
    Sous vide steak


  3. 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.

     

    Sear steak


Plate and Serve!

Plate and Serve!
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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)

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