Ingredients for Steak Skewers with Spring onion Dipping Sauce

• 240 ml de lait de coco non sucré en conserve

• 60ml fish sauce (such as nuoc nam or nam pla)

• 2 tablespoons palm sugar or (packed) light brown sugar

• 1 cuillère à soupe de jus de citron vert frais

• 6 gousses d'ail

• 4 red or green Thai chillies, stemmed

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

• 1 1 1/2" piece ginger, peeled

• 900g tri-tip, top sirloin cap steak, or rib eye, fat cap left on

• 15 spring onions, very thinly sliced

• 60ml fish sauce (such as nuoc nam or nam pla)

• 45ml d'huile de pépins de raisin

• 2 tablespoons chinkiang (black) vinegar

• 2 cuillères à soupe de graines de sésame grillées

• 120ml canned unsweetened coconut milk

• 45ml fish sauce (such as nuoc nam or nam pla)

• 1 1/2 cuillères à soupe de jus de citron vert frais

• 2 gousses d'ail, écrasées

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

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

Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.

Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.

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

Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with spring onion dipping sauce on the side.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.