Name: Steak Skewers with Scallion Dipping Sauce
Yield: Makes 4 servings
Ingredients: 1 cup canned unsweetened coconut milk; 1/4 cup fish sauce (such as nuoc nam or nam pla); 2 tablespoons palm sugar or (packed) light brown sugar; 1 tablespoon fresh lime juice; 6 garlic cloves; 4 red or green Thai chiles, stemmed; 2 lemongrass stalks, bottom third only, tough outer layers removed; 1 1 1/2" piece ginger, peeled; 2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on; 15 scallions, very thinly sliced; 1/4 cup fish sauce (such as nuoc nam or nam pla); 3 tablespoons grapeseed oil; 2 tablespoons chinkiang (black) vinegar; 2 tablespoons toasted sesame seeds; 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; Ingredient info: Chinkiang vinegar, also called black vinegar, an aged vinegar made from glutinous rice and malt, is available at Asian markets.; Eight 8" metal or bamboo skewers (soak bamboo skewers for 1 hour before using)

Steak Skewers with Scallion Dipping SauceTuukka Koski

Pelaccio flips the kebab script by cubing luxurious cuts of steak and marinating them in coconut milk, garlic, and chiles. Try this with tri-tip, top sirloin cap steak, or rib eye; just make sure a strip of fat is still intact; you'll use it to thread onto the skewers.

Recipe notes

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