Ingredients
Skewers
12+ bamboo skewers (soak in water for 30 minutes beforehand)
1 pound beef sirloin, cut into 1-inch-wide, 1/4-inch-thick slices
1 package of naan, pita or flatbread, enough for 4 “wraps”
1 tomato, diced
2 cups arugula
Marinade
1/3 cup soy sauce
1/4 cup fresh chopped cilantro
2 tablespoons lime zest
1 tablespoon lime juice (the juice of one medium-sized lime)
4 teaspoons fish sauce
1 1/2 teaspoons dark brown sugar
1 teaspoons canola oil
3 cloves garlic, chopped
Dipping sauce
1/2 cup low-fat sour cream or Greek yogurt
1/4 cup minced cilantro
1 tablespoon lime juice (or the juice of one medium-sized lime)
Directions
-
Puree all marinade ingredients (soy sauce, cilantro, lime zest, lime juice, fish sauce, oil, sugar and garlic) with a hand mixer or food processor until it forms a paste.
-
Combine marinade and beef in a non-reactive container and marinate in the refrigerator for 4 hours.
-
Thread the beef strips onto pre-soaked bamboo skewers.
-
For the dipping sauce, combine all ingredients (sour cream, cilantro and lime juice) and refrigerate until ready to serve.
-
Preheat a charcoal grill to medium-high heat, about 350 degrees.
-
Grill the beef skewers for 3 minutes on each side or until char marks form. These are thin slices of meat, so they don’t need much time on the grill.
-
Grill the naan or pita bread for 30 seconds each side to warm.
-
Serve the skewers by placing them inside the naan or flatbread.
-
Remove the skewers and add the cilantro-lime dipping sauce and arugula and diced tomatoes.
Serves 4
From Robyn Medlin, Grill Grrrl
RELATED:
