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Steak Skewers w/warm Scallion Dipping Sauce

This easy recipe takes minutes to throw together, and if you are not a big beef eater you can substitute with chicken. Feel free to add fresh vegetables on the skewers, and serve over steamed white rice, garnish with fresh cilantro.



1 cup canned unsweetened coconut milk
1/4 cup fish sauce, I do substitute by using black bean sauce.
2 Tbsp light brown sugar
1 Tbsp of fresh lime juice
6 garlic cloves
4 red or green Thai chilies, stemmed
2 lemongrass stalks, bottom third only, though outer layers removed
1 1/2 inch piece ginger, peeled
2 lb tri-tip, top sirloin steak, or flank steak.


15 scallion, very thinly sliced
1/4 cup of fish sauce, I do substitute by using black bean sauce
3 Tbsp of grape seed oil
2 Tbsp chinkiang (black) vinegar, you can substitute by using balsamic vinegar
2 Tbsp toasted sesame seeds


1/2 cup of canned unsweetened coconut milk
3 tablespoon of fish sauce, I do substitute by using black bean sauce
1 1/2 tablespoons of fresh lime juice
2 garlic cloves, crushed

Puree all ingredients except steak in a blender or a food processor until smooth. Trim a strip of fat from meat. Cut fat into 1/4 inch – 1/2 inch cubes; cut meat into approx. 1 inch cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill

Remove fat and meat from marinade, brushing off excess. Thread onto skewers alternating meat with fat, so that pieces are touching but not pressed tightly together, or this will slow down cooking. Leave at least 1 inch of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid. If using wooden skewers soak in water for 30 minutes before adding steak.

Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.

Mince any reserved leftover fat. Transfer to a small sauce pan. Cook over medium low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.

Heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning ever 2 minutes until browned around edges and cooked through, about 4-6 minutes more. Serve with scallion dipping sauce on the side.

Chicken Skewers



About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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