TERIYAKI GRILLED STEAK SKEWERS WITH CHILE-HERB DIPPING SAUCE

Teriyaki Grilled Steak Skewers with Chile-Herb Dipping Sauce image

Provided by Tia Mowry

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 18

3/4 cup soy sauce
1/3 cup brown sugar
1 tablespoon minced fresh ginger
1 tablespoon lime juice
1 teaspoon chile-garlic sauce
1 1/2 pounds skirt steak, trimmed, sliced into 1 1/2-inch strips
2 cups roughly chopped fresh cilantro
2 cups roughly chopped fresh parsley
1/2 cup roughly chopped fresh mint
4 cloves garlic
4 green onions
2 Thai chiles
1 teaspoon fish sauce
1/2 teaspoon sugar
Juice of 1 lime
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons mayonnaise

Steps:

For the marinade: Combine the soy sauce, brown sugar, ginger, lime juice and chile-garlic sauce in a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Let cool.
Loosely thread the skirt steak strips onto the soaked skewers and place them in a deep pan. Top with the marinade. Cover and refrigerate for at least 2 hours.
For the chile-herb sauce: Combine the cilantro, parsley, mint, garlic, green onions and Thai chiles in a food processor and pulse until coarsely chopped, scraping down the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until combined. With the machine running, drizzle in oil; pulse for another 15 seconds. Add the mayonnaise and pulse to combine. Transfer to a bowl, cover and chill until ready to serve.
For cooking the steak: Prepare a grill for medium-high heat. Grill the steak for 2 to 3 minutes per side. Transfer to a plate and let rest. Serve with the chile-herb sauce on the side.