Vietnamese Sirloin Skewers With Spicy Carrot Salad

Thin planks of sirloin marinated in lime, ponzu and fish sauce, grilled fast over coals and served with a crisp carrot-and-snap-pea salad.

⏱️ Prep: 20 min🍳 Cook: 4 min

Ingredients

7 tbsp	105 ml	fresh lime juice (from 6 to 7 limes), divided
1/4 cup	60 ml	ponzu sauce
4 tbsp	60 ml	fish sauce, divided
2 tbsp	30 ml	olive oil
1/4 cup	60 ml	packed brown sugar
—		kosher salt
1/2 tsp	2.5 ml	crushed red pepper
1 1/2 lb	680 g	beef sirloin, cut into 1/8-inch planks against the grain
1 1/2 tbsp	23 ml	granulated sugar
1 tbsp	15 ml	rice wine vinegar
2 tbsp	30 ml	minced fresh cilantro leaves
1 1/2 cups	360 ml	shredded carrots
3/4 cup	180 ml	sugar snap peas, slivered
2		serrano chilies, thinly sliced

Combine 4 tablespoons lime juice, the ponzu, 2 tablespoons fish sauce, the olive oil, brown sugar, 1/2 teaspoon salt and the crushed red pepper in a gallon-sized zipper-lock bag. Add the sirloin and toss with about 3/4 of the marinade to coat (reserve the rest). Refrigerate and marinate at least 4 hours or overnight.
About an hour before eating, soak 12 large bamboo skewers in water (skip if using metal). Whisk the granulated sugar, rice wine vinegar, remaining 3 tablespoons lime juice, remaining 2 tablespoons fish sauce and the cilantro in a large bowl. Add the carrots, snap peas and serranos; season to taste with salt, stir and refrigerate to marinate.
Light one chimney full of charcoal. When covered with gray ash, arrange the coals on one side of the grate. Set the cooking grate in place, cover and preheat 5 minutes (or set half a gas grill's burners to high, cover and preheat 10 minutes). Clean and oil the grate.
Thread individual slices of beef onto the skewers and place directly over the coals. Cover and cook until charred, about 2 minutes. Flip, cover and char the second side about 2 minutes more. Transfer to a plate and rest 3 minutes. Serve the skewers alongside the carrot salad, passing the reserved marinade at the table.