Ingredients
Meat and Marinade
- 1 cup canned unsweetened coconut milk
- 1/4 cup fish sauce (such as nuoc nam or nam pla)
- 2 tablespoons palm sugar or (packed) light brown sugar
- 1 tablespoon fresh lime juice
- 6 garlic cloves
- 4 red or green Thai chiles, stemmed
- 2 lemongrass stalks, bottom third only, tough outer layers removed
- 1 1 1/2" piece ginger, peeled
- 2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on
Scallion Dipping Sauce
- 15 scallions, very thinly sliced
- 1/4 cup fish sauce (such as nuoc nam or nam pla)
- 3 tablespoons grapeseed oil
- 2 tablespoons chinkiang (black) vinegar
- 2 tablespoons toasted sesame seeds
Basting Sauce
- 1/2 cup canned unsweetened coconut milk
- 3 tablespoons fish sauce (such as nuoc nam or nam pla)
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves, crushed
Description
This Recipe Flips The Kebab Script By Cubing Luxurious Cuts Of Steak And Marinating Them In Coconut Milk, Garlic, And Chiles.
Bon Appetit Magazine
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