Chile-Lime Steak Skewers With Coconut-Cilantro Sauce
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Ingredients
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2 garlic cloves
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1 small red Fresno chile, stemmed and unseeded
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3 cups packed fresh cilantro leaves and tender stems (from 2 bunches), divided
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1/3 cup, plus 1/4 cup canned unsweetened coconut cream, divided
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1/4 cup, plus 2 Tbsp. fresh lime juice (from 3 limes), divided, plus lime wedges for serving
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1/4 cup granulated sugar, divided
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3 Tbsp., plus 2 tsp. fish sauce, divided
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1 (1 1/2-lb.) flank steak (3/4 inch thick), cut into 1-inch-thick strips
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1/2 cup packed fresh basil leaves
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4 (10-inch) wooden skewers
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3/4 tsp. kosher salt
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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.
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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.
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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.
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Arrange skewers on a serving platter. Drizzle evenly with Coconut-Cilantro Sauce, and serve immediately with lime wedges and remaining sauce.