Grilled Steak Skewers with Scallion Sauce

Spicy Coconut Marinated Steak Skewers from www.whatsgabycooking.com (@whatsgabycookin)

5 from 6 votes

Grilled Steak Skewers with Scallion Sauce

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!

Prep Time20

Cook Time16

Marinating Time12

Total Time12 36

Course: Main Course, Dinner

Cuisine: Asian, Fusion

Servings: servings

Author: Gaby Dalkin

Equipment

Ingredients

For the Steak

1 cup canned unsweetened coconut milk
2 tablespoons brown sugar
2 tablespoons fresh lime juice
6 garlic cloves
1 jalapeno stem and seeds removed
2 inch piece ginger peeled
2 pounds ribeye steak cut into 1 inch cubes

Scallion Dipping Sauce

15 scallions very thinly sliced
¼ cup fish sauce such as nuoc nam or nam pla
3 tablespoons grapeseed oil
2 tablespoons balsamic vinegar
2 tablespoons sesame seeds

Instructions

For the Meat and Marinade

Purée all ingredients except steak in a blender until smooth. Trim any excess 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 for at least 2 hours, overnight if possible.
Remove meat from marinade. Thread onto skewers, leaving a little bit of space at the ends of skewers for easy turning. Discard marinade
Heat your grill to medium high heat.
Place the skewers onto the grill, making sure to evenly space them out for optimum char, and grill for about 2 minutes on all 4 sides. Remove and set aside.

For the Scallion Dipping Sauce

Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.

To Serve

Serve the skewers alongside the scallion sauce and enjoy. If you have extra scallion sauce, it's excellent served over plain white rice!

Notes

Choose the right cut of steak: As I said above I love tender cuts like sirloin, ribeye, or filet. Make sure that the cuts are about 1 inch thick.
Marinate the steak: Marinate the steak for at least 2 hours before grilling to add flavor and tenderness.
Soak the skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill.
Cut the steak into even pieces: Cut the steak into even pieces so they cook evenly on the skewers.
Preheat the grill: Preheat your grill to high heat before adding the skewers. This will help sear the steak and keep it juicy.
Don't overcrowd the skewers: Don't overcrowd the skewers with too many pieces of steak or vegetables. This can cause uneven cooking and prevent the steak from developing a nice crust.
Use a meat thermometer: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of 135°F.
Let the skewers rest: After grilling, let the skewers rest for a few minutes before serving. This will allow the juices to redistribute and make the steak more tender.

Nutrition