Thai beef skewers with a homemade chili sauce is my go-to favorite thing to make right now. I love to wrap these up in lettuce with cucumbers and shiso leaf.The homemade sauce is a mix of roasted chili’s, shallots and garlic with tons of umami like lime juice and fish sauce (things I’ll always have in my pantry & fridge) – it is to die for with the marinated skirt steak using a spice thai blend which has a mix of coconut, ginger and lemongrass. SO GOOD.

Serving Size: 4

Ingredients

FOR THE DIPPING SAUCE

• 5 Thai chili’s
• 5 red jalapeños
• 5 shallots
• 5 garlic cloves
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 1 stick lemongrass
• juice of 3-4 limes
• 1 teaspoon fish sauce

FOR THE STEAK MARINADE

• 1 lb skirt steak
• 1 stick lemongrass
• 1 teaspoon black pepper
• 1 tablespoon Long-tail Sunset Thai Blend
• 3 tablespoons soy sauce
• 1 thumb ginger
• 1 teaspoon vegetable oil

SERVE WITH

• Shiso leaf, cucumbers, lettuce wraps, and thai basil

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Directions

1. To begin, preheat your oven to 400 degrees and soak your skewers. Chop and add your thai chili, jalapeño, shallot and garlic on a baking sheet with a drizzle of olive oil and salt. Bake for 30-40 minutes until everything is charred throughout.
2. In the meantime, make your marinade by slicing your skirt steak in strips and mixing with lemongrass, pepper, your thai blend, soy sauce, ginger and oil. Set aside for 30-1hour.
3. In a food processor, blend your charred chilis and aromatics and add in salt, sugar, oil, lemongrass, lime juice and fish sauce. Blend until a thick dipping sauce forms, almost like a paste.
4. On a cast iron skillet or grill, start to make your steak. Remove from the marinade and put on soaked skewers evenly with the strips. Heat your skillet and add your skewers to char and cook your steak. Remove and set aside.
5. Assemble your dish with your dipping sauce, cucumbers, thai basil, lettuce wraps and shiso leaf.