Thai inspired steak with Scallion sesame sauce for dipping
Serves: 4
Prep Time: 18 minutes
Total Time: 5 hours, includes marinating time
1 cup coconut milk (not coconut water)
1 cup Thai fish sauce, divided
2 Tablespoons palm sugar or light brown sugar
2 Tablespoons fresh lime juice
8 garlic cloves, peeled and smashed
2 Thai red chili peppers, stems removed
2 stalks lemongrass, bottom 3 inches of trimmed bottom piece. Remove tough outer layer of stalk.
2 inch piece fresh ginger, peeled and cut into a few chunks
2 pounds lean beef steak, such as rib eye or tri-tip, fat trimmed
3 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 coconut milk, fish sauce, palm sugar, lime juice, garlic, Thai pepper, lemongrass and ginger together several times until mostly smooth. Set aside.
2. Marinate Steak: Cut steak into 1 inch cubes, place in a large zipper bag. Pour marinade over steak. Remove excess air from zipper bag and seal. Place bag on a plate and refrigerate. marinate at least 4 hours.
3. Preheat Grill: When steak is properly marinated, preheat grill to high while you make skewers.
4. Make Skewers: When ready to cook, 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. If broiling, flip skewers after 4 minutes and continue to cook another 3 minutes. Remove from grill, tent with foil and let rest for 5 minutes. Serve with sauce. Enjoy.
