Steak Skewers with Scallion Dipping Sauce

epicurious.com

Eric Goodman

subheading: Meat and marinade:

1 cup canned unsweetened coconut milk

¼ cup fish sauce (such as nuoc nam or nam pla)

2 tablespoons palm sugar or (packed) light brown sugar

1 tablespoon fresh lime juice

6 garlic cloves

4 red or green Thai chiles, stemmed

2 lemongrass stalks, bottom third only, tough outer layers removed

1 1 ½" piece ginger, peeled

2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on

subheading: 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 chinkiang (black) vinegar

2 tablespoons toasted sesame seeds

subheading: Basting sauce:

½ cup canned unsweetened coconut milk

3 tablespoons fish sauce (such as nuoc nam or nam pla)

1 ½ tablespoons fresh lime juice

2 garlic cloves, crushed

Ingredient info: Chinkiang vinegar, also called black vinegar, an aged vinegar made from glutinous rice and malt, is available at Asian markets.

subheading: Special Equipment:

Eight 8" metal or bamboo skewers (soak bamboo skewers for 1 hour before using)

Directions at epicurious.com

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