Steak Skewers with Scallion Dipping Sauce

Ingredients

• 3 tablespoons fish sauce (such as nuoc nam or nam pla)
• 1  ginger peeled
• 2  garlic clove crushed
• 3 tablespoons grapeseed oil 
• 2  lemon grass 
• 2 tablespoons brown sugar light packed ()
• 1.5 tablespoons juice of lime fresh
• 2 pounds beef top sirloin steaks 
• 15  spring onion very thinly sliced
• 2 tablespoons sesame seed toasted
• 4  thai chile green red stemmed
• 0.5 cup coconut milk unsweetened canned
• 2 tablespoons vinegar black ()

Equipment

• food processor
• bowl
• sauce pan
• grill
• skewers

Directions

1. Purée allingredients except steak in a blenderor a food processor until smooth.Trim strip of fat (sometimes called afat cap) from meat.
2. Cut fat into 1/4"-1/2"cubes; cut meat into approximately1" cubes.
3. Place fat and meat in a largebowl.
4. Add marinade and toss to coat;cover and chill overnight.
5. Remove fat and meat from marinade,brushing off excess. Threadonto skewers, alternating meat withfat, so that pieces are touching but notpressed tightly together (which wouldslow down cooking). Leave at least1" of space at the ends of skewersfor easy turning. Discard marinade;save excess fat for basting liquid.
6. Combine all ingredients in a large bowl just beforeyou begin grilling; stir occasionally.
7. Mince any reservedleftover fat.
8. Transfer to a small saucepan.Cook over medium-low heat untilfat is heated through, about 3 minutes(fat will not melt completely).
9. Add allingredients and cook until just heatedthrough; keep warm.
10. Build a medium fire in a charcoalgrill, or heat a gas grill to medium-high.Grill skewers, brushing with bastingsauce and turning every 2 minutes, for10 minutes. Stop basting and cook,turning every 2 minutes, until brownedaround edges and cooked through,about 6 minutes more.
11. Serve withscallion dipping sauce on the side.