Steak Kebabs with Fish Sauce Butter
Total Time
2 hours and 30 minutes
Rating
3.8 out of 5 stars
(4)
Ingredients
- 1 cup unsalted butter, softened, divided
- 1 1/2 tablespoons finely chopped garlic (about 4 large cloves)
- 1 tablespoon finely chopped shallot (about 1 small shallot)
- 1 1/2 teaspoons fish sauce (preferably Red Boat)
- 1/2 teaspoon Maggi seasoning
- 1/4 teaspoon rice wine vinegar
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon grated lemon zest
- 2 1/2 pounds beef sirloin steak (1 to 1 1/2 inches thick), cut into 1 1/2-inch cubes
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon neutral cooking oil (such as canola oil), plus more for grilling
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Preparation
Step 1
Make the Red Boat butter Melt 2 tablespoons butter in a small saucepan over low. Add garlic and shallot; cook, stirring occasionally, until very soft but not browned, about 10 minutes.
Step 2
Stir fish sauce, Maggi seasoning, and rice wine vinegar into saucepan. Cook over low until mixture is reduced to about 3 tablespoons, about 10 minutes. Remove saucepan from heat, and let cool to room temperature, about 30 minutes.
Step 3
Stir together cooled fish sauce mixture, basil, cilantro, lemon zest, and remaining 7/8 cup butter; transfer mixture to center of an 11-inch square of plastic wrap or parchment paper. Roll into a tight 8- x 1 1/2-inch log, twisting both ends of the wrap to seal and compact the log; chill in the refrigerator until firm, about 1 hour.
Step 4
Make the steak kebabs Preheat grill to medium-high (400°F to 450°F). Pat steak cubes dry; toss together with salt and oil in a large bowl until evenly coated. Thread steak onto 6 (12-inch) metal skewers. (Pieces should be lightly touching.) Microwave 3 tablespoons Red Boat butter in a small bowl on high until melted. Place steak on oiled grates, and grill, uncovered, turning occasionally, until seared on all sides and a thermometer inserted into thickest portion of steak registers 125°F to 130°F (medium-rare), about 8 minutes, basting with the melted butter during final 2 minutes of grilling.
Step 5
Transfer skewers to a platter. Sprinkle with additional salt to taste, and top with pats of Red Boat butter. (Reserve any remaining Red Boat butter for another use.)
Step 6
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