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.
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.
