Grilled Steak Skewers with Scallion Sauce
Servings: 6 -8 servings
Ingredients
For the Steak
- 1 cup canned unsweetened coconut milk
- 1/4 cup fish sauce such as nuoc nam or nam pla
- 2 tablespoons brown sugar
- 1 tablespoon fresh lime juice
- 6 garlic cloves
- 1 jalapeno stemmed
- 1 1/2 inch piece ginger peeled
- 2 pounds tri-tip top sirloin cap steak, or rib eye
Scallion Dipping Sauce
- 15 scallions very thinly sliced
- 1/4 cup fish sauce such as nuoc nam or nam pla
- 3 tablespoons grapeseed oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons toasted sesame seeds
Basting Sauce
- 1/2 cup canned unsweetened coconut milk
- 3 tablespoons fish sauce such as nuoc nam or nam pla
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves crushed
Instructions
For the Meat and Marinade
- Purée all ingredients except steak in a blender until smooth. Trim fat from meat and discard. Cut meat into approximately 1" cubes. Place meat in a large bowl with marinade and toss to coat; cover and chill overnight.
- Remove meat from marinade. Thread onto skewers and leave at least 1" of space at the ends of skewers for easy turning. Discard marinade
For the Scallion Dipping Sauce
- Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.
For the Basting Sauce
- Transfer all ingredients to a small saucepan and cook over medium-low heat until just heated through; keep warm.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.