Coconut and Lemongrass Steak Skewers

Name: Coconut and Lemongrass Steak Skewers
Yield: 4 servings
Ingredients: 2 serrano chiles, chopped (seeds and all); ¼ cup fresh lime juice; 2 Tbsp. extra-virgin olive oil; 2 Tbsp. finely chopped red onion; 2 tsp. honey; Kosher salt; 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced; 2 serrano chiles, with seeds if you want some heat; 1 2" piece ginger, peeled, thinly sliced; 4 garlic cloves; 1 13.5-oz. can unsweetened coconut milk; ⅓ cup seasoned rice vinegar; 1½ lb. trimmed hanger, flatiron, or flap (bavette) steak, cut into 1" cubes; Vegetable oil (for grill); Kosher salt; Chopped cilantro (for serving); Ten to twelve 8"–10" metal skewers, or bamboo, soaked 30 minutes

By Chris Morocco

June 2, 2020

Image may contain Food Confectionery and Sweets

Photographs by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

At Laser Wolf, an Israeli-style “skewer house” in Philly, chef Andrew Henshaw grills heavily marinated cubes of well-marbled steak until the exteriors are charred and the insides are still juicy. The technique’s advantages are clear: more surface area, more caramelization, an astonishingly quick cook time, and tidy pieces that are easy to share. Creamy, almost-but-not-sweet coconut milk will help tenderize and flavor humbler cuts like hanger, flatiron, and flap.

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