Coconut and Lemongrass Steak Skewers
Ingredients
Servings
- 2 serrano chiles, chopped (seeds and all)
- 60 ml fresh lime juice
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. finely chopped red onion
- 2 tsp. honey
- Kosher salt
- 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
- 2 serrano chiles, with seeds if you want some heat
- 1 2" piece ginger, peeled, thinly sliced
- 4 garlic cloves
- 1 13.5-oz. can unsweetened coconut milk
- 80 ml seasoned rice vinegar
- 1½ lb. trimmed hanger, flatiron, or flap (bavette) steak, cut into 1" cubes
- Vegetable oil (for grill)
- Kosher salt
- Chopped cilantro (for serving)
- Ten to twelve 8"–10" metal skewers, or bamboo, soaked 30 minutes
Instructions
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Whisk chiles, lime juice, oil, onion, and honey in a small bowl to combine; season with salt.
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Purée lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add meat and toss to coat completely. Cover with a large plate and let sit at room temperature at least 4 hours or chill up to 1 day.
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Prepare a grill for medium-high heat; oil grate. Drain marinade from meat and thread meat onto skewers; season lightly with salt. Grill, turning every 1–2 minutes, until meat is browned all over and firm around edges with just a bit of bounce in the centre when gently pressed, 6–8 minutes for medium.
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Transfer skewers to plates. Drizzle with dressing and scatter some cilantro over.
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Notes
Source https://www.bonappetit.com/recipe/coconut-and-lemongrass-steak-skewers#intcid=_bon-appetit-recipe-bottom-recirc_b4435d4f-6cca-4d71-ad80-a3ee4afbf559_similar2-3 bonappetit.com
Imported from Mela.
