Beef Skewers with Fresh Lime-Herb Sauce
Clean Asian flavors—tangy lime juice, peppery ginger and fresh herbs—offer bright contrast to the rich-tasting skewered beef. Serve with rice and steamed sugar-snap peas tossed with Asian sesame oil and toasted sesame seeds. Make the marinade and dipping sauce a day ahead, if you like, or make extra to serve with shrimp, fish or chicken.
- 1/4 cup (2 fl. oz./60 ml) fresh lime juice, plus lime wedges for garnish
- 3 Tbs. vegetable oil
- 1 Tbs. low-sodium soy sauce
- 1⁄4-inch (6-mm) piece fresh ginger, peeled and minced
- 1 small shallot, minced
- 1 serrano chile, seeded and minced
- 1 tsp. sugar
- 8 to 10 oz. (250 to 315 g) skirt steak
- 2 Tbs. minced fresh cilantro
- 1 Tbs. minced fresh mint
- Coarse kosher salt and freshly ground pepper, to taste
- Cooked rice, preferably brown jasmine or basmati
- 2 green onions, green parts only, thinly sliced for serving (optional)
Soak 8 bamboo skewers in water to cover for 30 minutes.
Meanwhile, in a small bowl, combine the lime juice, 2 Tbs. of the oil, soy sauce, ginger, shallot, chile, sugar and 2 Tbs water; set aside.
Cut the steak crosswise into segments 3 inches (7.5 cm) long, and then cut the segments in half lengthwise.
Place the steak in a bowl. Stir the lime-soy mixture briefly, and then add 2 Tbs. to the steak. Add the remaining 1 Tbs. oil and mix to coat the steak well. Let the steak marinate for 10 to 15 minutes. Mix the cilantro and mint into the remaining lime sauce.
Prepare a hot fire in a grill. Thread 2 pieces of steak onto each skewer. Sprinkle with salt and pepper. Place the skewers on the grill and cook as desired, about 3 minutes per side for rare. Serve immediately, passing the rice, lime sauce, green onions and lime wedges separately. Serves 2.
Adapted from Williams-Sonoma Weeknight Fresh + Fast, by Kristine Kidd (Weldon Owen, 2011)