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.
•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 information
Total Time
50 min
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.
Step 2
Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
Step 3
Prepare grill for direct-heat cooking with medium-hot charcoal.
Step 4
Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.
Step 5
Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.
