I took this to a
holiday party as an appetizer. We prepared everything at home and then
heated it in the oven before serving. Many people asked for the recipe.
1 large whole flank
steak (about 2 pounds)
¼ cup fish sauce
¼ cup vegetable oil
2 tablespoons Asian
chili sauce or more to taste
¼ cup packed dark
brown sugar
¼ cup minced fresh
cilantro leaves
2 garlic cloves,
minced (about 2 teaspoons)
4 scallions, white
and green parts, sliced thin
1. Cut
flank steak in half lengthwise and freeze for 30 minutes.
2. Slice
each piece of steak across grain into ¼-inch-thick strips.
3. Combine
fish sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in
gallon-size zipper-lock plastic bag or large bowl.
4. Add
steak strips and toss to coat evenly. Refrigerate for 1 hour but no longer.
5. Weave
meat onto individual skewers—1 strip of meat if you’re using short skewers or 2
strips of meat for longer ones—and lay flat in shallow container. (Jerry
cut the skewers in half and sharpened the cut end with a pencil sharpener.)
Serve with Peanut Sauce
To Grill
1. Turn
all burners to high, close the lid, and heat the grill until very hot, about 15
minutes. Use grill brush to scrape cooking grate clean. Turn all burners to
medium high.
2. Spread
half of skewers out over hot cooking grate and grill, covered, until meat has
cooked through and is lightly charred around edges, about 7 minutes, flipping
them over halfway through grilling time.
3. Transfer
to serving platter and cover with foil to keep warm. Repeat with remaining
skewers. Serve immediately with sauce.
Peanut Sauce
½ cup smooth peanut butter
¼ cup hot water
2 tablespoons lime
juice from 1 to 2 limes
2 tablespoons Asian
chili sauce
1 tablespoon fish
sauce
1 tablespoon dark
brown sugar
1 tablespoon minced
fresh cilantro leaves
1 medium garlic
clove, minced (about 1 teaspoon)
2 scallions, white
and green parts, sliced thin
1.
Whisk
peanut butter and hot water together in medium bowl.
2.
Stir
in remaining ingredients; transfer to serving bowl and set aside.