Serves: 6
Prep Time: 18 minutes
Total Time: 40 minutes (meat can be marinated up to 2 hours prior to cooking)
Soak 6 bamboo skewers in water before using to prevent the edges from burning.
1 cup coconut milk (not coconut water)
1 cup Thai fish sauce, divided
2 Tablespoons packed light brown sugar
2 Tablespoons fresh lime juice
8 garlic cloves, smashed and peeled
2 inch piece fresh ginger, peeled and cut into a few chunks
2 pounds beef steak, such as rib eye or tri-tip, excess fat trimmed
For the Sauce
2 bunches green onions, thinly sliced and roughly chopped
1/3 cup roasted sesame oil
3 Tablespoons rice vinegar
3 Tablespoons sesame seeds, lightly toasted
1 Tablespoon minced fresh lemon balm or cilantro
1. Make Marinade: In the container of a blender or food processor, pulse together the coconut milk, 1/2 cup fish sauce, palm sugar, lime juice, garlic, and ginger several times until mostly smooth. Set aside.
2. Marinate Steak: Cut steak into 1 1/2 inch cubes. Transfer to a large zipper bag or bowl. Pour marinade over steak. Remove excess air from zipper bag and seal or cover bowl with plastic wrap or foil. Refrigerate while grill heats or up to 2 hours.
3. Preheat Grill: While steak marinates, heat grill to high.
4. Make Skewers: When grill is hot remove meat from marinade, allowing excess marinade to drip back into the bowl. Thread meat pieces onto skewer, making sure to leave a small space between pieces for more even cooking. Repeat with remaining meat and skewers. Discard marinade.
5. Make Sauce: In a medium bowl, whisk together green onions, remaining 1/2 cup fish sauce, sesame oil, rice vinegar and sesame seeds. Set aside.
6. Cook Meat & Serve: Grill meat, turning once, until cooked through and blackened in places, about 6 minutes total. Remove from grill, tent with foil and let rest for 5 minutes. Serve with sauce. Enjoy.
