SIRLOIN KEBABS WITH SOUTHEAST-ASIAN-STYLE SPICE PASTE

Sirloin Kebabs with Southeast-Asian-Style Spice Paste image

Time 50m

Yield Makes 4 servings

Number Of Ingredients 12

1 large fresh lemongrass stalk, tough outer leaves discarded
1 tablespoon coriander seeds
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
1 large shallot, minced
2 fresh jalapeño chiles, minced (3 tablespoons), including seeds
2 tablespoons Asian sesame oil
2 teaspoons kosher salt
2 teaspoons white pepper
3 tablespoons vegetable oil
1 1/2 pounds sirloin tip, trimmed and cut into 1-inch chunks
an electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

Steps:

Mince 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 1/3 cup spice paste in a large bowl and thread chunks 1/4 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.