Clean Asian flavors—tangy lime juice, peppery ginger and fresh herbs—offer bright contrast to the rich-tasting skewered beef. Serve with rice and steamed sugar-snap peas tossed with Asian sesame oil and toasted sesame seeds. Make the marinade and dipping sauce a day ahead, if you like, or make extra to serve with shrimp, fish or chicken.
Beef Skewers with Fresh Lime-Herb Sauce
1/4 cup (2 fl. oz./60 ml) fresh lime juice, plus lime wedges for garnish
3 Tbs. vegetable oil
1 Tbs. low-sodium soy sauce
1⁄4-inch (6-mm) piece fresh ginger, peeled and minced
1 small shallot, minced
1 serrano chile, seeded and minced
1 tsp. sugar
8 to 10 oz. (250 to 315 g) skirt steak
2 Tbs. minced fresh cilantro
1 Tbs. minced fresh mint
Coarse kosher salt and freshly ground pepper, to taste
Cooked rice, preferably brown jasmine or basmati
2 green onions, green parts only, thinly sliced for serving (optional)
Soak 8 bamboo skewers in water to cover for 30 minutes.
Meanwhile, in a small bowl, combine the lime juice, 2 Tbs. of the oil, soy sauce, ginger, shallot, chile, sugar and 2 Tbs water; set aside.
Cut the steak crosswise into segments 3 inches (7.5 cm) long, and then cut the segments in half lengthwise.
Place the steak in a bowl. Stir the lime-soy mixture briefly, and then add 2 Tbs. to the steak. Add the remaining 1 Tbs. oil and mix to coat the steak well. Let the steak marinate for 10 to 15 minutes. Mix the cilantro and mint into the remaining lime sauce.
Prepare a hot fire in a grill. Thread 2 pieces of steak onto each skewer. Sprinkle with salt and pepper. Place the skewers on the grill and cook as desired, about 3 minutes per side for rare. Serve immediately, passing the rice, lime sauce, green onions and lime wedges separately. Serves 2.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.