Grilled Skirt Steak in Lettuce Leaves / Soy - Ginger Dipping Sau

1. 1

   Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.

2. 2

   With a boning knife, trim any visible fat on the skirt steak.

3. 3

   Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.

4. 4

   For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion.

5. 5

   Mix well, season with salt and pepper, and pour over the beef.

6. 6

   Allow this to marinate in the refrigerator for 1 hour.

7. 7

   Remove the beef from the marinade, and skewer with the bamboo.

8. 8

   For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions.

9. 9

   Check the seasoning, and transfer to a small serving bowl.

10. 10

    Light the grill or preheat the oven to 375F.

11. 11

    To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool.

12. 12

    On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.

13. 13

    Rest the skewers of beef on the leaves.

14. 14

    Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.

* Per serving · 4 servings · Values may vary.