Ingredients
1½lbssirloin steak
4stalksLemongrass
2clovesgarlic
3tbspcooking oil
2½tbsplemon juice
2¾tspsugar
½tspsalt
¼tspfresh-ground black pepper
2tbspAsian fish sauce,(nam pla or nuoc mam)
1tbspwater
¾tsp.rice-wine vinegar
pinchdried red-pepper flakes
1small head romaine lettuce
2carrots
1cucumber
½cupcilantro leaves,lightly packed
¼cupfresh mint,chopped
Preparation
In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1½ tablespoons of the lemon juice, ¾ teaspoon of the sugar, the salt, and black pepper. Set aside.
In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red pepper flakes.
In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
Light the grill or heat the broiler.
Thread the steak onto eight skewers.
Grill or broil the meat, turning, until done to taste, about 5 minutes for medium-rare.
Toss the dressing with the salad and serve topped with the satays.
