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Sirloin Kebabs with Southeast-Asian-Style Spice Paste

Servings:
Serves 4 Servings
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Ingredients

  • 1 large fresh lemongrass stalk, tough outer leaves discarded
  • 1 tablespoon coriander seeds
  • 2 tablespoon minced peeled ginger
  • 2 tablespoon minced garlic
  • 1 tablespoon large shallot, minced
  • 2 tablespoon fresh jalapeño chiles, minced (3 tablespoons), including seeds
  • 2 tablespoon asian sesame oil
  • 2 teaspoon kosher salt
  • 2 teaspoon white pepper
  • 3 tablespoon vegetable oil
  • 1 pound sirloin tip, trimmed and cut into 1-inch chunks

Preparation

Baking Directions:

Special equipment: An electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutesMince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.

Coarsely grind 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 cup spice paste in a large bowl and thread chunks inch apart onto skewers.

Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

Cooks’ Notes:  Kebabs can be grilled on a gas grill.

Preheat all burners on high, covered, 10 minutes.

Reduce heat to moderately high and grill kebabs, covered, turning over occasionally, 5 to 6 minutes for medium-rare.

• Sirloin, rubbed with spice paste, can marinate, covered and chilled, up to 1 hour before grilling.

• Spice paste keeps, covered and chilled, up to 1 week

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