Grilled Steak Skewers with Scallion Sauce

It’s not often that I crave red meat, but ever since making these Grilled Steak Skewers with Scallion Sauce I’ve been waiting for the next opportunity to fire these up on the grill!

Grilled Steak Skewers with Scallion Sauce from (@whatsgabycookin)

You all know I’m all about a dip – so when I stumbled across these steak skewers over on Bon Appetit that included a dip that sounds so delicious I want to bathe in it… I knew it was going on the menu! It’s one for the books, you’ll want to keep this recipe in your back pocket for anytime you want to impress guests. It’s also one of my last grilling recipes of the season so savor it!

Here’s the run down…. cubed meat marinated in a lime-coconut-garlic mixture that’s then threaded onto skewers, grilled until charred on the outside and medium on the inside and then served with balsamic scallion dipping sauce that I kid you not, you’ll want to dip bread into on the daily! It’s THAT GOOD. Everything combined together is a crazy flavor combination that you’ll absolutely love. Promise!

Grilled Steak Skewers with Scallion Sauce from (@whatsgabycookin)

Grilled Steak Skewers with Scallion Sauce

Yield: Serves 6-8

Grilled Steak Skewers with Scallion Sauce


    For the Steak
  • 1 cup canned unsweetened coconut milk
  • 1/4 cup fish sauce (such as nuoc nam or nam pla)
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lime juice
  • 6 garlic cloves
  • 1 jalapeno, stemmed
  • 1 1/2 inch piece ginger, peeled
  • 2 pounds tri-tip, top sirloin cap steak, or rib eye
  • Scallion Dipping Sauce
  • 15 scallions, very thinly sliced
  • 1/4 cup fish sauce (such as nuoc nam or nam pla)
  • 3 tablespoons grapeseed oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons toasted sesame seeds
  • Basting Sauce
  • 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


    For the Meat and Marinade
  1. Purée all ingredients except steak in a blender until smooth. Trim fat from meat and discard. Cut meat into approximately 1" cubes. Place meat in a large bowl with marinade and toss to coat; cover and chill overnight.
  2. Remove meat from marinade. Thread onto skewers and leave at least 1" of space at the ends of skewers for easy turning. Discard marinade
  3. For the Scallion Dipping Sauce
  4. Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.
  5. For the Basting Sauce
  6. Transfer all ingredients to a small saucepan and cook over medium-low heat until just heated through; keep warm.
  7. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.

Recipe slightly adapted from Bon Appetit

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  1. This was delicious. I really had no idea what it would taste like, but I am so glad I tried it. Yum. Even my very picky teenage son liked it! Definitely making again.

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