Chef Jean-Georges Vongerichten shares his secret beef skewer recipe from his famed restaurant Spice Market in New York City. Alternate the beef and peppers on each skewer to achieve a balance between charred and crunchy, juicy and tender. And don’t forget the creamy citrus-basil dipping sauce.

　　

Ingredients

Makes 4 servings

　　

FOR MARINADE AND BEEF

1/2 cup fresh cilantro leaves

　　4 garlic cloves, thinly sliced

　　3 tablespoons low-sodium soy sauce

　　1 teaspoon grated orange zest

　　1 teaspoon sriracha sauce

　　2 teaspoons Asian fish sauce, such as nam pla or nuoc mam

　　1 teaspoon brown sugar

　　1 pound lean beef sirloin, cut into 1/8-inch strips

　　

FOR DIPPING SAUCE

1/2 cup low-fat mayonnaise

　　2 tablespoons chopped fresh basil leaves

　　1 tablespoon fresh lime juice

　　1 each red, green, and yellow bell pepper, cored, seeded, and cut into 2 1/2-inch pieces (optional)

　　Nonstick vegetable-oil spray

　　Special equipment: 8 wooden skewers; gas or charcoal grill

　　

Step 1

Soak the skewers for 30 minutes.

　　

Step 2

Purée the cilantro, garlic, soy sauce, orange zest, sriracha, 1 teaspoon fish sauce, and the sugar in a food processor. Transfer the marinade to a resealable plastic bag; add the beef. Seal the bag, toss, and set aside 30 minutes.

　　

Step 3

Combine the mayonnaise, basil, lime juice, and remaining 1 teaspoon fish sauce in a small bowl.

　　

Step 4

Thread 4 pieces of bell pepper and 2 beef strips on each skewer, alternating the beef and peppers. Coat the grill rack with vegetable-oil spray; heat the grill to high, then cook until meat is no longer pink, about 3 minutes.

　　The Epicurious Cookbook