Beef Skewers with Fresh Lime-Herb Sauce

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Prep Time: 60 minutes
Cook Time: 6 minutes
Servings: 2

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)

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