Ingredients
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3 lbs skirt steaks, cleaned and trimmed of fat
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1 cup soy sauce
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1 (6 ounce) can pineapple juice
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1 small sliced onion
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salt and pepper, to taste
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2 tablespoons chopped fresh peeled gingerroot
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1 teaspoon chopped garlic
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2 tablespoons brown sugar
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1/2 cup white vinegar
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3 heads butter lettuce
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4 sprigs Thai basil, plus additional
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Thai basil, for garnish
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4 sprigs fresh cilantro, plus additional
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fresh cilantro, for garnish
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1 bunch scallion
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4 limes, juice of
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bamboo skewer
Instructions
- Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.
- With a boning knife, trim any visible fat on the skirt steak. Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.
- For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion. Mix well, season with salt and pepper, and pour over the beef. Allow this to marinate in the refrigerator for 1 hour. Remove the beef from the marinade, and skewer with the bamboo.
- For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions. Check the seasoning, and transfer to a small serving bowl.
- Light the grill or preheat the oven to 375°F.
- To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool. On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.
- Rest the skewers of beef on the leaves. Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.