Beef Skewers with Black Pepper Lime Dipping Sauce

Adapted fromĀ Picnics: Delicious Recipes for Outdoor Entertaining

Every time I think I’m ready to make the leap and become a card-carrying vegetarian, I come across a dish that causes those plans to grind to a screeching halt. In this most recent instance, it was this delicately spiced beef. The combination of the marinade and the dipping sauce makes this simple dish irresistible. My husband proclaimed it the best Weekly Greens prospect yet and begged me to make it again (these days, only the truly special dishes are granted a repeat performance). Even the kids made it disappear – lettuce and all!

  • 1 pound filet mignon, cut into 3/4″ cubes
  • 3 tablespoons minced garlic
  • 4 teaspoons low-sodium soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons sugar
  • Kosher salt
  • Black pepper
  • 8 red leaf lettuce leaves, washed and dried (for serving)
  • For the dipping sauce:
  • Juice of 5 fresh limes
  • 2 teaspoons sugar
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon kosher salt
  • In a medium bowl, combine the garlic, soy sauce, oyster sauce and sugar. Add the steak and toss to coat evenly. Lightly sprinkle the steak with salt and pepper, then set aside and allow to marinate at room temperature for about 30 minutes.
  • To make dipping sauce, combine lime juice, sugar, black pepper and salt. Mix completely, then pour into ramekins or pinch bowls to set at each place. You will have a lot of sauce and trust me, this is what you want. By the end of the meal we were trying to see what else we could find to dip into the luscious sauce.
  • Thread the beef onto 4 skewers (if you are using the wooden kind, be sure to let them soak for a little while beforehand). Heat the grill to high and cook the skewers over direct heat, turning frequently. For medium rare, turn the skewers every two minutes or so and check them for doneness after about 6 minutes. Remove skewers from the grill and allow them to rest on a plate for 5 minutes.
  • Serve skewers with lettuce leaves for wrapping and black pepper lime sauce for dipping.

Preparation time: 30 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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