Steak Skewers with Scallion Dipping Sauce

yield: Makes 4 servings
Pelaccio flips the kebab
script by cubing luxurious cuts of steak
and marinating them in coconut milk,
garlic, and chiles. Try this with tri-tip,
top sirloin cap steak, or rib eye; just
make sure a strip of fat is still intact;
you'll use it to thread onto the skewers.

Meat and marinade:
1 cup canned unsweetened coconut milk
1/4 cup fish sauce (such as nuoc nam or nam pla)
2 tablespoons palm sugar or (packed) light brown sugar
1 tablespoon fresh lime juice
6 garlic cloves
4 red or green Thai chiles, stemmed
2 lemongrass stalks, bottom third only, tough outer layers removed
1 1 1/2" piece ginger, peeled
2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on
Scallion dipping sauce:
15 scallions, very thinly sliced
1/4 cup fish sauce (such as nuoc nam or nam pla)
3 tablespoons grapeseed oil
2 tablespoons chinkiang (black) vinegar
2 tablespoons toasted sesame seeds
Basting sauce:
1/2 cup canned unsweetened coconut milk
3 tablespoons fish sauce (such as nuoc nam or nam pla)
1 1/2 tablespoons fresh lime juice
2 garlic cloves, crushed
Ingredient info:
Ingredient info: Chinkiang vinegar, also called black vinegar, an aged vinegar made from glutinous rice and malt, is available at Asian markets.
Special equipment:
Special equipment: Eight 8" metal or bamboo skewers (soak bamboo skewers for 1 hour before using)

source: www.epicurious.com
http://www.carddit.com/go/TyDVbYhJk?src=www.epicurious.com