How to make it

  • Finely chop 1/3 cup lemongrass.
  • Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes.
  • Pat steak dry and season with 1 teaspoon salt.
  • Cook, undisturbed, 7 minutes.
  • Turn, then cook 7 to 8 minutes for medium-rare.
  • Transfer to a cutting board.
  • Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute.
  • Add lemongrass, remaining ingredients, and 1/4 teaspoon salt and boil until thickened slightly, 3 to 5 minutes.
  • Serve over steak.

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    " It was excellent "
    herby ate it and said...
    another of your unique recipes!
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