Name: Sirloin Kebabs with Southeast-Asian-Style Spice Paste
Cook time: 50 min
Total time: 50 min
Yield: Makes 4 servings
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

Photo by Romulo Yanes

This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.

Cooks' notes:

•Kebabs can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and grill kebabs, covered, turning over occasionally, 5 to 6 minutes for medium-rare. •Sirloin, rubbed with spice paste, can marinate, covered and chilled, up to 1 hour before grilling.
•Spice paste keeps, covered and chilled, up to 1 week.

Recipe notes

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