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Coconut and Lemongrass Steak Skewers

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

Coconut and Lemongrass Steak Skewers

By Chris Morocco, Bon Appétit

At Laser Wolf, an Israeli-style “skewer house” in Philly, chef Andrew Henshaw grills heavily marinated cubes of well-marbled steak until the exteriors are charred and the insides are still juicy. The technique’s advantages are clear: more surface area, more caramelization, an astonishingly quick cook time, and tidy pieces that are easy to share. Creamy, almost-but-not-sweet coconut milk will help tenderize and flavor humbler cuts like hanger, flatiron, and flap.


Yield: 4 servings

Ingredients

Dressing

  • 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 and 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

Recipe Preparation

Dressing

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

Skewers and assembly

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

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Food Magazine: Coconut and Lemongrass Steak Skewers
Coconut and Lemongrass Steak Skewers
More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.
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