Lemongrass Skirt Steak Skewers with Spicy Cashew Sauce

If the secret’s in the sauce then this sauce secret needs to be shared! The lemongrass skewered skirt steak kabobs are grilled to perfection then drizzled with this spicy green cashew dip made with raw cashews, fresh herbs, and a kick of spice from jalapeño.

CREDIT: CEDRIC ANGELES

Ingredients

2 pounds skirt steak, preferably Angus, about 1/4 inch thick, silver skin removed

1 cup finely chopped cilantro stems

1/2 cup Asian-style lager beer (such as Lucky Buddha)

4 garlic cloves, finely chopped

2 tablespoons oyster sauce (such as Lee Kum Kee Panda Brand Oyster-Flavored Sauce)

1 1/2 tablespoons granulated sugar

1 1/2 tablespoons fish sauce (such as Viet Huong Three Crabs Brand)

1 tablespoon finely chopped lemongrass

1 1/2 teaspoons black pepper

20 (6-inch) flat bamboo skewers, soaked in water for 1 hour

Grapeseed oil, for grill grates

1 3/4 teaspoons kosher salt

Mixed microgreens or thinly sliced scallions, for garnish

Spicy Green Cashew Sauce

2 cups raw cashews

1 bunch cilantro

1 jalapeno, stem removed (you can keep the seeds in if you like it nice and spicy!)

2-3 cloves garlic

2 tablespoons fresh lime juice

1/2 cup fresh water

½ teaspoon salt, plus more to taste

Freshly ground black pepper

Spicy Green Sauce Directions

First, soak the raw cashews in 4 cups of warm water for at least 2 hours, otherwise you can place them in a large bowl, then add 4 cups of boiling water and let the cashews soak in the hot water for approximately 45 minutes to speed up the process.

Once ready to make the sauce, drain the cashews, then add them to a high powered blender along with cilantro, jalapeno, garlic, lime juice, fresh water, salt and pepper. Blend until a thick sauce comes together, adding more water to thin and salt to taste as necessary. Serve with plantain chips, radishes, carrot sticks, cucumber slices, pita chips, tortilla chips, crackers. Also great as a sandwich spread, on quinoa, as a dressing for a buddha bowl, on top of grilled chicken, stirred into pasta and so much more!

Skirt Steak Directions

Cut skirt steak crosswise (with the grain) into 8-inch-long pieces. Working with 1 piece at a time, cut lengthwise (against the grain) into 1-inch strips. (If any of the pieces are thicker than 1/4 inch, carefully butterfly thick pieces crosswise and open up to create larger 1/4-inch-thick pieces.) Set aside.

Stir together cilantro, beer, garlic, oyster sauce, sugar, fish sauce, lemongrass, and black pepper in a large bowl. Add steak, and toss to coat. Let stand at room temperature 15 minutes, tossing occasionally.

Remove steak from marinade, and thread onto skewers, folding back and forth, accordion-style. Transfer skewers to a rimmed baking sheet. Cover and chill until ready to use (up to 4 hours).

Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with briquettes. Let charcoal burn until you see white rings around the charcoal on the top of the chimney, (there can still be flame). Pour briquettes evenly onto bottom grate of grill. Adjust vents as needed to maintain an internal temperature of 500°F to 550°F. Coat top grill grate with oil; place grate on grill. 

Season skewers all over with salt. Place skewers on oiled grates; grill, uncovered, turning occasionally, until charred and cooked to desired degree of doneness, 6 to 8 minutes for medium. Transfer skewers to a serving platter. Garnish with microgreens or scallions.