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Coconut and Lemongrass Steak Skewers

Coconut and Lemongrass Steak Skewers

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.

Ingredients

Dressing

  • 2 serrano chiles, chopped (seeds and all)
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. finely chopped red onion

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
  • 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)
  • 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.

Reviews SectionLove these! Huge hit with my family and super easy to make as long as you have all the ingredients (which I actually didn’t). I subbed lemon zest for the lemongrass stalks and they still tasted amazing!Delicious kebabs! Used tri-tip steak, as the others were unavailable. Very tender and flavorful.AnonymousSeattle, Wa07/23/20Good flavors although I wish they came through more! Marinated for a day but still wish flavors were more intense.KatiehwalshAustin07/11/20This was a hit! I doubled the dressing because I always like to have extra. I paired it with the Miso-y Grilled Potatoes from the same issue. Prep for both can be done ahead and then the grill time is about the same for both the skewers and potatoes - perfection!AnonymousAustin, TX07/11/20Really delicious kebabs!! I couldn’t find flank in my grocery store so I used some beef tenderloin instead. It was a pretty good replacement but I would’ve cooked them a little longer. All in all really good but just use flank.


Watch the video: Molly Makes a Grilled Chicken Sandwich. From the Test Kitchen. Bon Appétit (October 2021).