Steak Skewers with Scallion Dipping Sauce

Ingredients

• 1 cup canned unsweetened coconut milk
• 1/4 cup fish sauce (such as nuoc nam or nam pla)
• 2 tablespoons palm sugar or (packed) light brown sugar
• 1 tablespoon fresh lime juice
• 6 garlic cloves
• 4 red or green Thai chiles, stemmed
• 2 lemongrass stalks, bottom third only, tough outer layers removed
• 1 1 1/2" piece ginger, peeled
• 2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on
• 15 scallions, very thinly sliced
• 1/4 cup fish sauce (such as nuoc nam or nam pla)
• 3 tablespoons grapeseed oil
• 2 tablespoons chinkiang (black) vinegar
• 2 tablespoons toasted sesame seeds
• 1/2 cup canned unsweetened coconut milk
• 3 tablespoons fish sauce (such as nuoc nam or nam pla)
• 1 1/2 tablespoons fresh lime juice
• 2 garlic cloves, crushed
• Ingredient info: Chinkiang vinegar, also called black vinegar, an aged vinegar made from glutinous rice and malt, is available at Asian markets.
• Eight 8" metal or bamboo skewers (soak bamboo skewers for 1 hour before using)

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