Gochujang & Lemongrass Steak Skewers
These skeak skewers are a fun and flavorful way to mix up your weeknight meals.
Gochujang and Lemongrass Steak Skewers
These are such a fun way to mix up your weeknight dinners. They’re easy and jam packed full of flavor. Gochujang has been a popular food trend recently and for good reason. It’s a femented chili paste that is sweet, spicy and savory. The steak gets cut into strips and marinated with the gochujang, lemongrass, garlic, ginger, soy sauce, rice vinegar and brown sugar. Then it goes into a 200° oven to cook low and slow, basted with some more of the sauce and broiled to get it nice and caramelized. I like to serve it with rice and roasted broccoli with a peanut sauce but they would also be great as an appetizer.
What you'll need
- Steak – Get a nice 1 inch thick piece of steak. I’d recommend rib eye, sirloin or even tenderloin if budget isn’t a thing. This would also be a great marinade for flank steak if you were grilling it whole.
- Gochugang – A femented chili paste that is sweet, spicy and savory.
- Lemongrass – Similar in flavor to ginger. It’s lemony and zingy. I like to use it from the tube in paste form which makes it so easy. You can find it in most grocery store near the small packaged fresh herbs. If you can’t find lemongrass you can omit it and add a little more ginger to taste.
- Ginger – Grate the ginger with the skin left on it. If you feel the need you can use the edge of a spoon to remove the outer skin on the ginger root.
- Garlic
- Rice Vinegar
- Brown Sugar
Marinate the Steak
- Make the Marinade
- Whisk together the soy sauce, gochujang, lemongrass paste, garlic, ginger, rice vinegar and brown sugar.
- Slice the Steak
- Trim the meat of any excess fat.
- Slice the steak against the grain a 1/2 inch thick into long pieces
- Look at the meat and notice which way the lines of the grain are going. Slice the steak in the opposite direction. This will help it become more tender.
- Marinate the steak
- Toss the strips of steak in about 1/3 of the marinade.
- Marinade for 3-6 hours in the refrigerator.
- If you marinate the steak more than 6 hours the meat could get mushy because of the acidity in the marinade.
- Occasionally turn or mix the meat with the marinade to redistribute it and coat it evenly.
- Cook remaining marinade
- Pour the marinade into a small saucepan and cook over low heat until the sugar dissolves and it thickens slightly.
- Use this to baste onto the skewers before
What type of container should I use to marinate the steak in?
- A food safe gallon sized plastic bag is easy and works perfectly. You can also use a non-reactive glass, ceramic or stainless steel bowl covered in the refrigerator.
- Be sure not to use reactive bowls or containers. If you do it could react chemically with the food and affect the taste. Such bowls are typically made from cast iron, copper, aluminum or plastics that stain easily.
Skewer the Steak * Cook Low & Slow * Broil
- Soak wooden skewers in water for at least 30 minutes before using.
- Thread the steak onto the skewers and place on a baking sheet.
- Cook in the oven at 200° for 15-18 min
- Baste with thickened sauce
- Broil for 2-3 more minutes
Serve
Meal
- Serve with Coconut Rice & Roasted Broccoli with a Peanut Sauce for a tasty weeknight or weekend meal.
Appetizer
- Plate the skewers and drizzle with more of the sauce. Garnish with sesame seeds and scallions
Servings: 4
Equipment
- 5-8 Skewers Wooden or Metal
- 1 Baking sheet
- 1 Medium mixing bowl
- 1 Small Saucepan
Ingredients
- 1.5 lb Steak
- 1/4 Cup Soy Sauce
- 1/4 Cup Brown Sugar
- 2 Tbsp Gochujang
- 2 Tbsp Lemongrass Paste
- 1 tsp Garlic grated
- 2 tsp Rice Wine Vinegar
Instructions
- Trim the steak of excess fat and cut, against the grain, into long strips about 1/2 in thick.
- Coat the steak in 1/3 of the marinade. Cover and marinate in the refrigerator for 3-6 hours.
- Preheat the oven to 200°
- Thread the steak onto the skewers in a zig zag and place onto a baking sheet.
- Transfer baking skeet and cook in preheated oven for 15-18 min.
- Meanwhile put the remaining marinade into a small saucepan and cook on low heat until sugar dissolves and the sauce begins to thicken slightly.
- After 15-18 minutes, baste the skewers with the thickened sauce and then broil for 2-3 more minutes.
- To Serve: Drizzle the skewers with more sauce and garnish with sesame seeds and scallions.
Tried this recipe?Let us know how it was!