Steaked and Thai-ed

• 1/3 cup fresh lime juice
• ¼ cup finely chopped red onion
• 2 teaspoons minced garlic
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 tablespoon chopped jalapeno, with seeds
• 3 tablespoons vegetable oil
• 1 lb London broil, about 1” thick and 8” wide
• Vegetable oil for brushing the meat
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 36 medium mint leaves for garnishing
• 36 5” bamboo skewers 

 Directions:

•  Preheat the grill to high heat. 
• To make the dipping sauce: Mix the lime juice, red onion, garlic, sugar, fish sauce, and jalapeno together in a small bowl.  Add the oil slowly, while whisking.  Refrigerate until chilled. 
• Brush both sides of the meat with vegetable oil and season with kosher salt and pepper.  Grill until medium rare in he center, about 4 minutes per side. Remove from the grill and let rest for a t least 15 minutes. 
• Cut the meat into uniform 1/8” thick slices, 3 to 4 inches long.  Place a mint leaf on each slice and roll up.  Slide onto a skewer.  Serve with the dipping sauce. 

Do-Ahead tips: The dipping sauce can be prepared up to 1 day in advance.  The steak can be grilled and refrigerated unsliced up to 1 day in advance.  The skewers can be assembled up to 8 hours in advance and refrigerated.  Let sit at room temperature 30 minutes before serving. 

Note: Fish sauce, the ingredient that lends a distinctive flavor to this disk, is common in many Asian dishes.  Look for fish sauce in the Asian sections of supermarkets or in specialty markets. If you can’t find it, substitute 2 teaspoons Worcestershire sauce and 1 tablespoon soy sauce.  Soak the bamboo skewers in water for at least 15 minutes before using to prevent splintering.