Chile-Lime Steak Skewers With Coconut-Cilantro Sauce

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A bright, zippy sauce adds summer freshness to grilled steak.

By
Elizabeth Mervosh
Elizabeth Mervosh
Elizabeth Mervosh

Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago.

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Published on June 2, 2023
Southern Living Chile-Lime Steak Skewers With Coconut-Cilantro Sauce on a platter to serve with lime wedges
Photo:

James Ransom, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Total Time:
4 hrs 35 mins
Servings:
4

I’m no scientist, but it’s my personal opinion that meat is 75 percent more delicious when it’s cooked and served on a stick. These flank steak kebabs are even easier to prepare than regular beef kebabs, because there’s less cutting involved; instead of cubes, you only have to cut one long strip per skewer.

Marinated in a punchy mixture of garlic, chili, and cilantro and served with sauce of the same flavors tempered with nutty-sweet coconut milk, these skewers will turn heads like plain flank steak could only dream of.

Ingredients

  • 2 garlic cloves

  • 1 small red Fresno chile, stemmed and unseeded

  • 3 cups packed fresh cilantro leaves and tender stems (from 2 bunches), divided

  • 1/3 cup, plus 1/4 cup canned unsweetened coconut cream, divided

  • 1/4 cup, plus 2 Tbsp. fresh lime juice (from 3 limes), divided, plus lime wedges for serving

  • 1/4 cup granulated sugar, divided

  • 3 Tbsp., plus 2 tsp. fish sauce, divided

  • 1 (1 1/2-lb.) flank steak (3/4 inch thick), cut into 1-inch-thick strips

  • 1/2 cup packed fresh basil leaves

  • 4 (10-inch) wooden skewers

  • 3/4 tsp. kosher salt

Directions

  1. Process garlic, Fresno chile, 1 1/2 cups of the cilantro, 1/3 cup of the coconut cream, 2 tablespoons of the lime juice, 3 tablespoons of the sugar, and 3 tablespoons of the fish sauce in a blender or food processor until smooth, about 25 seconds. Transfer marinade to a large ziplock plastic bag. Add steak; seal bag. Massage bag to coat steak with marinade. Refrigerate 4 to 12 hours.

  2. Preheat grill to high (450°F to 500°F). Process basil and remaining 1 1/2 cups cilantro, 1/4 cup coconut cream, 1/4 cup lime juice, 1 tablespoon sugar, and 2 teaspoons fish sauce in a blender until smooth, about 30 seconds. Transfer Coconut-Cilantro Sauce to a small bowl.

  3. Remove steak strips from bag, and discard marinade. Pat dry; discard excess marinade. Thread strips evenly onto wooden skewers. Sprinkle evenly with salt. Place skewers on oiled grates, and grill, uncovered, turning occasionally, until steak is charred in some spots and a meat thermometer inserted into thickest portion registers 130°F to 135°F (medium-rare), 9 to 11 minutes, or to desired degree of doneness. Transfer skewers to a cutting board, and let rest 5 minutes.

  4. Arrange skewers on a serving platter. Drizzle evenly with Coconut-Cilantro Sauce, and serve immediately with lime wedges and remaining sauce.

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