Steak Skewers

Asian kebabs with Scallion Dipping Sauce

Yield: 4 servings
Community Recipe from


  • 1 cup(s) Canned unsweetended Coconut milk
  • 1/4 cup(s) fish Sauce nuoc nam or nam pla
  • 2 tablespoon(s) palm sugar or placed light brown sugar
  • 1 tablespoon(s) fresh lime juice
  • 6 whole(s) garlic cloves
  • 4 whole(s) red or green thai chiles stemmed
  • 2 whole(s) lemongrass stalks, bottom third only, tough outer layers removed
  • 1 piece(s) ginger peeled
  • 2 pound(s) tri-tip, top sirloin cap steak,or rib eye, fat cam left on


  1. Puree all ingredients except steak in a blender or a food processor until smooth, Trim strip of fat(sometimes called fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximatley bowl. Add marinade and toss to coat; cover and chill overnight.
  2. Remove fat and meat from marinade, brushing off excess. Thread onto skewers, altering meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking ). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade save excess fat for basting liquid.
July 2012

This recipe is a personal recipe added by shr99lr and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Steak Skewers Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy