Serve the grilled beef with a Vietnamese Table Salad and Nuoc Cham, a salty, sweet, and tangy dipping sauce.
2 to 3 cloves garlic, finely chopped2 tablespoons fish sauce, sold in Asian markets and some supermarkets in Asian specialties section1 tablespoon Asian sesame oil, sold in Asian markets and most supermarkets in Asian specialties section2 tablespoons toasted sesame seeds; see cook’s notes
Vietnamese Table Salad: cilantro, Thai basil, mint leaves, leaf lettuce such as red leaf, small green onions and cucumber slices Nuoc Cham Sauce: 1/4 cup fresh lime juice, 1/4 cup fish sauce, 1/4 cup water, 2 teaspoons rice OR cider vinegar, 1 clove garlic and 1 tablespoon sugar Fresh lemongrass is sold in produce sections of Asian markets and some supermarkets. It is also sold minced and frozen in some Asian markets. You can buy toasted sesame seeds in Asian markets. Or, to toast at home, place in small dry skillet over medium-high heat. Shake handle to keep seeds rotating and toast until lightly browned.
1. Prepare marinade: Place lemon grass, garlic, shallots, and chili in blender. Whirl, adding enough water to make a paste. Transfer paste to bowl; add fish sauce, lime juice and water. Stir to blend. Add sesame oil and stir well. 2. Cut meat, against grain, into thin 1/8-inch slices . Then cut slices into 1 1/2-inch lengths. Place meat in shallow pan or bowl and add marinade. Mix well to coat meat. Cover and marinate 1 hour at room temperature or up to 8 hours in refrigerator.4. Thread meat onto skewers. Lightly oil grill rack or broiler pan. Grill or broil meat 1 minute per side for medium-rare . Sprinkle with toasted sesame seeds.Arrange on platter and serve with Vietnamese Table Salad and Nuoc Cham.
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