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Sirloin Kebabs with Southeast-Asian-Style Spice Paste

Name: Sirloin Kebabs with Southeast-Asian-Style Spice Paste
Cuisine: southeast_asian
Ingredients: 1 large fresh lemongrass stalk, tough outer leaves discarded; 1 tablespoon coriander seeds; 2 tablespoons minced peeled ginger; 2 tablespoons minced garlic; 1 large shallot, minced; 2 fresh jalapeño chiles, minced (3 tablespoons), including seeds; 2 tablespoons Asian sesame oil; 2 teaspoons kosher salt; 2 teaspoons white pepper; 3 tablespoons vegetable oil; 1 1/2 pounds sirloin tip, trimmed and cut into 1-inch chunks; an electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

A small grocery run gets this on the table.

Ingredients

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directions

1.
Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.
2.
Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
3.
Prepare grill for direct-heat cooking with medium-hot charcoal.
4.
Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.
5.
Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

Recipes sourced from Epicurious.com.

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