Steak Skewers With Scallion Dipping Sauce
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Palm Sugar1.5 tbsps
Lime Juice (fresh)3 tbsps
Grapeseed Oil2 tbsps
Black Vinegar (chinkiang)2 tbsps
Toasted Sesame SeedsDirections:
1
For meat and marinade: Purée all ingredients except steak in a blender or a food processor until smooth
2
Trim strip of fat (sometimes called a fat cap) from meat
3
Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes
4
Place fat and meat in a large bowl
5
Add marinade and toss to coat; cover and chill overnight
6
Remove fat and meat from marinade, brushing off excess
7
Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking)
8
Leave at least 1" of space at the ends of skewers for easy turning
9
Discard marinade; save excess fat for basting liquid
10
Purée all ingredients except steak in a blender or a food processor until smooth
11
Trim strip of fat (sometimes called a fat cap) from meat
12
Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes
13
Place fat and meat in a large bowl
14
Add marinade and toss to coat; cover and chill overnight
15
Remove fat and meat from marinade, brushing off excess
16
Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking)
17
Leave at least 1" of space at the ends of skewers for easy turning
18
Discard marinade; save excess fat for basting liquid
19
For scallion dipping sauce: Combine all ingredients in a large bowl just before you begin grilling; stir occasionally
20
Combine all ingredients in a large bowl just before you begin grilling; stir occasionally
21
For basting sauce: Mince any reserved leftover fat
22
Transfer to a small saucepan
23
Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely)
24
Add all ingredients and cook until just heated through; keep warm
25
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high
26
Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes
27
Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more
28
Serve with scallion dipping sauce on the side
29
Mince any reserved leftover fat
30
Transfer to a small saucepan
31
Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely)
32
Add all ingredients and cook until just heated through; keep warm
33
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high
34
Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes
35
Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more
36
Serve with scallion dipping sauce on the side