At Laser Wolf, an Israeli-style “skewer house” in Philly, chef Andrew Henshaw grills heavily marinated cubes of well-marbled steak until the exteriors are charred and the insides are still juicy. The technique’s advantages are clear: more surface area, more caramelization, an astonishingly quick cook time, and tidy pieces that are easy to share. Creamy, almost-but-not-sweet coconut milk will help tenderize and flavor humbler cuts like hanger, flatiron, and flap.
Recipe information
Yield
4 servings
Ingredients
Dressing
2
¼
2
2
2
Skewers and assembly
2
2
1
4
1
⅓
1½
Special Equipment
Preparation
Dressing
Step 1
Whisk chiles, lime juice, oil, onion, and honey in a small bowl to combine; season with salt.
Skewers and assembly
Step 2
Purée lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add meat and toss to coat completely. Cover with a large plate and let sit at room temperature at least 4 hours or chill up to 1 day.
Step 3
Prepare a grill for medium-high heat; oil grate. Drain marinade from meat and thread meat onto skewers; season lightly with salt. Grill, turning every 1–2 minutes, until meat is browned all over and firm around edges with just a bit of bounce in the center when gently pressed, 6–8 minutes for medium.
Step 4
Transfer skewers to plates. Drizzle with dressing and scatter some cilantro over.
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Reviews (10)
Back to TopINCREDIBLE! Followed recipe closely, except I used jalapeños in the marinade and de-seeded 3/4 of the serrano in the dressing (it was still spicy to my liking). And I was reasonably generous with the kosher salt before grilling. I used hangar steak, and the meat was unbelievably tender with a 24 h marinade time - so tender I would worry about the meat dissolving with a 2 day or more marinating time. There was more than enough marinade for 2 lbs of meat. Do not skip the dressing - it really brightens things up on serving. Paired it with jasmine rice and BA's Watermelon and Snap Pea Salad. Going on repeat all summer!
Tova
Ottawa, Canada
4/17/2023
These skewers are so good! Could you use chicken thighs?
Elizabeth
Portland, OR
5/28/2022
Love these! Huge hit with my family and super easy to make as long as you have all the ingredients (which I actually didn’t). I subbed lemon zest for the lemongrass stalks and they still tasted amazing!
Anonymous
8/5/2020
Delicious kebabs! Used tri-tip steak, as the others were unavailable. Very tender and flavorful.
Anonymous
Seattle, Wa
7/24/2020
Good flavors although I wish they came through more! Marinated for a day but still wish flavors were more intense.
Katiehwalsh
Austin
7/11/2020
This was a hit! I doubled the dressing because I always like to have extra. I paired it with the Miso-y Grilled Potatoes from the same issue. Prep for both can be done ahead and then the grill time is about the same for both the skewers and potatoes - perfection!
Anonymous
Austin, TX
7/11/2020
Really delicious kebabs!! I couldn’t find flank in my grocery store so I used some beef tenderloin instead. It was a pretty good replacement but I would’ve cooked them a little longer. All in all really good but just use flank.
groseo
Wisconsin
6/12/2020