At Laser Wolf, an Israeli-style “skewer house” in Philly, chef Andrew Henshaw grills heavily marinated cubes of well-marbled steak until the exteriors are charred and the insides are still juicy. The technique’s advantages are clear: more surface area, more caramelization, an astonishingly quick cook time, and tidy pieces that are easy to share. Creamy, almost-but-not-sweet coconut milk will help tenderize and flavor humbler cuts like hanger, flatiron, and flap.
Recipe information
Yield
4 servings
Ingredients
Dressing
Skewers and assembly
Special Equipment
Preparation
Dressing
Step 1
Whisk chiles, lime juice, oil, onion, and honey in a small bowl to combine; season with salt.
Skewers and assembly
Step 2
Purée lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add meat and toss to coat completely. Cover with a large plate and let sit at room temperature at least 4 hours or chill up to 1 day.
Step 3
Prepare a grill for medium-high heat; oil grate. Drain marinade from meat and thread meat onto skewers; season lightly with salt. Grill, turning every 1–2 minutes, until meat is browned all over and firm around edges with just a bit of bounce in the center when gently pressed, 6–8 minutes for medium.
Step 4
Transfer skewers to plates. Drizzle with dressing and scatter some cilantro over.
