Prep 50 mins
Cook 0 mins
This paste showcases the layered flavors typical of Southeast Asian coking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeno peppers according to your heat tolerance and the heat level of the chiles you are using. This paste can also be used on BAAAA! (lamb). You can marinate these up to 1 hour before grilling. Spice paste keeps covered and chilled up to 1 week. SPECIAL EQUIPMENT: an electric coffee/spice grinder or mortar and pestle; 8 12-inch wooden skewers, soaked in warm water for 30 minutes prior to using. Recipe courtesy Gourmet.
- 1 stalk fresh lemongrass (tough outer leaves discarded)
- 1 tablespoon coriander seed
- 2 tablespoons minced peeled gingerroot
- 2 tablespoons minced garlic
- 1 large shallot, minced
- 2 fresh jalapeno chilies, minced (3 tablespoons)
- 2 tablespoons sesame oil
- 2 teaspoons kosher salt
- 2 teaspoons white pepper
- 3 tablespoons vegetable oil
- 1 1⁄2 lbs sirloin tip steaks, trimmed and cut into 1-inch cubes
- Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.
- Coarsely grinder coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
- Prepare grill for direct-heat cooking with medium-hot charcoal.
- Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.
- Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5-6 minutes for medium-rare.