Prep 45 mins
Cook 10 mins
From Weber’s Big Book of Grilling
- 1⁄4 cup fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped of fresh mint
- 1 tablespoon fish sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 1 teaspoon minced serrano chili, with seeds
- 2 lbs top sirloin steaks
- 2 bunches green onions, cut into 1 1/2 inch pieces (white part only)
- To make the marinade: mix together the marinade ingredients (lime juice through serrano chile).
- Cut the sirloin into 1 ¼-inch cubes.
- Place the cubes in a large heavy-duty zip-lock bag; pour the marinade into the bag.
- Press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade; place bag in a bowl and refrigerate 1-2 hours, turning occasionally.
- Remove meat from bag and discard marinade.
- Skewer meat alternately with the onions, threading the onions crosswise.
- Let the kabobs stand at room temperature for 20-30 minutes before grilling.
- Grill kabobs over direct medium heat until the meat is medium-rare (8-10 minutes), turning once halfway through grilling time.
A light marinade with an interesting breadth of flavors. Rather than kabobs, I cut the beef in strips and grilled it. I briefly heated the leftover marinade and served it with the beef strips over rice. Noodles would probably be good, too.
We BBQ'd these for dinner tonight. The kids loved the meat and we ended up pulling out fajita fixings and ate that way. I did substitute worcestershire for the fish sauce.