for 6 appetizer servings
- 1 shallot (chopped)
- 1 teaspoon brown sugar
- ⅛ teaspoon salt
- ¼ teaspoon black peppercorn
- 1 teaspoon Fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 stalk Lemongrass (trimmed and minced)
- 16 ounces tri-tip Steak (well-trimmed)
- 16 Lemongrass (for use as skewers)
1 Small bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula
To make the marinade, combine the shallot, brown sugar, salt, and pepper in a mortar and pound into a smooth paste. Transfer to a bowl, add fish sauce, soy sauce, sesame oil and lemongrass and stir to mix. Set aside.
Slice the beef across the grain into thin strips, about 1/4 inch thick, about 1 inch wide, and 2-3 inches long. Add the beef to the marinade and combine. Cover with plastic wrap and marinate at room temperature for 1 hour.
Meanwhile, soak lemongrass skewers, in water to cover for at least 30 minutes.
To grill the beef, preheat a gas grill to medium-low. Meanwhile, drain the skewers and wrap 1 – 2 pieces of beef tightly around each stalk of lemon grass. Place the skewers (open side down) on the grill rack. Grill 3 to 4 minutes on each side, or until the beef is browned and a little charred.
Arrange the skewers on a platter and serve at once.