Beef and Scallion Skewers with Spicy Coconut Green Sauce

SERVES: 4

While this recipe will instruct you to make beef skewers, I can say with absolute certainty that this marinade would be bonkers on either grilled chicken thighs or shrimp, or for that matter, firm tofu as well. Shrimp won’t need to marinate for as long–15 minutes or so should do it, so adjust accordingly.

Active Time: 30 Mins

Total Time: 1 hrs

Beef and Scallion Skewers with Spicy Coconut Green Sauce

Produce

  • 2-inch piece of a thick hand of ginger
  • 2 serrano chiles
  • 10 scallions
  • 3 limes
  • 1 large bunch cilantro
  • 10 scallions

Pantry

  • One (13.5-ounce) can full-fat coconut milk
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon vegetable oil, plus additional for oiling the grill
  • Kosher salt
  • Flaky salt, for serving

Protein

  • 2 pounds boneless short ribs, brisket point or a fatty piece chuck or NY strip

1. Make the coconut-lime marinade:

  • If using wooden skewers, soak them in water while you do some prep so they don’t burn.
  • Place 2 pounds boneless short ribs in the freezer to chill while you prep the marinade. This will make slicing a lot easier–just don’t leave them in there longer than 30 minutes or they’ll freeze through.
  • Thinly slice a 2-inch section from a thick hand of ginger. (No need to peel. And if your ginger is small in diameter, use 3 to 4 inches.) Roughly chop.
  • Roughly chop1 ½ serrano chilis and 2 scallions.
  • Combine chopped ginger, serrano and scallions along with the finely grated zest and juice of 2 limes, and ¾ bunch of cilantro in the bowl of a blender, along with one can of coconut milk, 1 ½ tablespoons brown sugar, 1 tablespoon vegetable oil, and 2 ½ teaspoons salt. Taste for spice level, keeping in mind that the heat from the serrano will bloom a bit as the marinade sits. Add the remaining ½ serrano to the blender if desired and blend until smooth.

2. Skewer up and marinade:

  • Remove the beef from the freezer. Slice against the grain as thinly as possible–you’ll have lots of irregular strips - that’s okay, as long as they’re all about the same thickness.
  • Divide the meat into 8 portions. Thread the meat onto long skewers, starting with beef, then adding a scallion scrunching it up like an accordion before weaving it on, and finishing with more beef.
  • Place the skewers in a dish large enough to hold them and thoroughly coat in the marinade. Let sit at least 30 minutes at room temperature or up to overnight in the fridge.

3. Grill ‘em up and eat:

  • Preheat your grill to high.
  • Remove skewers from the marinade and transfer to a plate, shaking off any excess marinade into the dish as you go. Transfer marinade to a small saucepan and bring to a simmer over medium heat. Cook, swirling pan occasionally, until slightly reduced and darkened in color, about 4-6 minutes. Set aside.
  • Clean and generously oil grill grates.
  • Arrange skewers on the grill, in batches if necessary, and cook until deeply charred on one side, about 3-5 minutes. Flip, and continue grilling until charred and sizzling on the other side, about 2 to 4 minutes more. Remove to a platter and sprinkle with Maldon salt and remaining cilantro leaves. Drizzle with the reduced coconut sauce and serve with lime wedges.

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