Charred Chile-Rubbed Beef Skewers with Thai Basil Dipping Sauce

Name: Charred Chile-Rubbed Beef Skewers with Thai Basil Dipping Sauce
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 teaspoon grape seed, corn, or other neutral oil; 1 tablespoon plus 1 teaspoon nam pla (Thai fish sauce); 3 fresh red Thai chiles, thinly sliced; ⅓ cup soy sauce; 1 small bunch (l½ ounces) fresh cilantro, chopped; 1½ teaspoons brown sugar; 2 tablespoons fresh orange zest, pith removed; 1 egg yolk; 2 tablespoons fresh lime juice; 1 teaspoon nam pla (Thai fish sauce); ½ cup grape seed, corn, or other neutral oil; 1 teaspoon salt; 3 garlic cloves, thinly sliced; Salt; 1 pound beef sirloin, cut into ¼inch-thick slices across the grain; Bamboo skewers, soaked in water for 1 hour; 2 cups fresh Thai basil leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Quite possibly the best beef skewers you’ve ever had. We rub the beef with an intense, spicy-sweet marinade, and we keep it juicy and tender by just charring it on the grill. The citrus in the Thai basil dipping sauce tempers the heat of the skewers perfectly.

Ingredients

Thai Basil Oil

2 cups fresh Thai basil leaves
½ cup grape seed, corn, or other n

Asia
Starter
Spicy

Method

To make the oil: Fill a large bowl with water and ice and set aside. Bring a small pot of water to a boil and add the basil leaves. As soon as the water returns to a boil, transfer the leaves to the ice water. When cold, remove the basil leaves from the water and squeeze all the water out of the leaves with your hands. Put the basil in a blender with the oil and s