coconut & lemongrass steak skewers

Total Time: 1 hour

Servings: 4

Ingredients

Syrup

  • 2 serrano chiles, chopped (seeds and all)
  • ¼ cup fresh lime juice
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. finely chopped red onion
  • 2 tsp. honey
  • Kosher salt

Skewers & Assembly

  • 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
  • ⅓ cup 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)

    SPECIAL EQUIPMENT
    Ten to twelve 8″–10″ metal skewers, or bamboo, soaked 30 minutes

Instructions

DRESSING

Whisk chiles, lime juice, oil, onion, and honey in a small bowl to combine; season with salt.

SKEWERS AND ASSEMBLY

  1. 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.

  2. 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 center when gently pressed, 6–8 minutes for medium.

  3. Transfer skewers to plates. Drizzle with dressing and scatter some cilantro over.

Recipe Source: https://www.bonappetit.com/recipe/coconut-and-lemongrass-steak-skewers

Prep Your Grill:

  • Check your propane tank and hose for leaks
  • Keep your grill 10 feet away from building structures
  • Follow manufacturer’s grill instructions
  • Follow proper lighting procedures
  • Be present at all times while the grill is on

For more Grill Safety tips, click here