Coconut and Lemongrass Steak Skewers | Recipe Cart

Name: Coconut and Lemongrass Steak Skewers | Recipe Cart
Ingredients: 2 serrano chiles, chopped (seeds and all); ¼ cup fresh lime juice; 2 Tbsp. extra-virgin olive oil; 2 Tbsp. finely chopped red onion; 2 tsp. honey; Kosher salt; 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; 4 garlic cloves; 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); Ten to twelve 8"–10" metal skewers, or bamboo, soaked 30 minutes

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More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

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Cooking tools:

Grill
Grill grate
Skewer
Mixing bowl
Blender
Plate
Whisk
Measuring spoon
Tongs
Chef's knife
Cutting board
Kitchen scale
Bamboo skewer
Serving platter

Ingredients

2 serrano chiles, chopped (seeds and all)
¼ cup fresh lime juice
2 Tbsp. extra-virgin olive oil
2 Tbsp. finely chopped red onion
2 tsp. honey
Kosher salt
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
4 garlic cloves
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)
Ten to twelve 8"–10" metal skewers, or bamboo, soaked 30 minutes