Serves 4

This steak is super flavorful and easy to make. Make sure you soak the bamboo skewers for 30 minutes so that they don’t burn when you cook them.

Meat and Marinade

1 cup canned unsweetened coconut milk
1/4 cup hoisin sauce
2 tablespoons (packed) light brown sugar
1 tablespoon fresh lime juice
6 garlic cloves
4 jalapenos,
1 1 1/2″ piece ginger, peeled
3 pounds thin cut steak, like skirt steak or thin cut London broil

Scallion Dipping Sauce

15 scallions, very thinly sliced
1/4 cup soy sauce
3 tablespoons canola oil
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame seeds

Basting Sauce

1/2 cup canned unsweetened coconut milk
3 tablespoons hoisin sauce
1 1/2 tablespoons fresh lime juice
2 garlic cloves, crushed

Meat and Marinade

Purée all ingredients except steak in a blender or a food processor until smooth. Cut meat into approximately 1″ cubes. Place meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.
Remove meat from marinade, brushing off excess. Thread onto skewers, 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.
Scallion Dipping Sauce

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

Basting Sauce

In a small saucepan, add all ingredients and cook until just heated through; keep warm.
Heat a grill or grill pan, 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 scallion dipping sauce on the side.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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