Grilled Skirt Steak in Lettuce Leaves / Soy - Ginger Dipping Sau

From CBS "Chef on a Shoestring", David Armstrong's recipe from "Small Bites". Prep includes 1 hour marinade

• Ready In: 1 hr 22 mins
• Serves: 8

Ingredients

•  bamboo skewer
• 3  lbs  skirt steaks, cleaned and trimmed of fat
• 1  cup soy sauce
• 4  limes, juice of
• 1 (6 ounce) can  pineapple juice
• 1  small  sliced onion
•  salt and pepper, to taste
• 2  tablespoons  chopped fresh peeled gingerroot
• 1  teaspoon  chopped garlic
• 2  tablespoons brown sugar
• 1⁄2 cup white vinegar
• 1  bunch scallion
• 3  heads butter lettuce
• 4  sprigs Thai basil, plus additional
•  Thai basil, for garnish
• 4  sprigs fresh cilantro, plus additional
•  fresh cilantro, for garnish

Directions

1. Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.
2. With a boning knife, trim any visible fat on the skirt steak. Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.
3. For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion. Mix well, season with salt and pepper, and pour over the beef. Allow this to marinate in the refrigerator for 1 hour. Remove the beef from the marinade, and skewer with the bamboo.
4. For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions. Check the seasoning, and transfer to a small serving bowl.
5. Light the grill or preheat the oven to 375°F.
6. To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool. On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.
7. Rest the skewers of beef on the leaves. Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.