Steak Kabobs

 

Charlie wondered if we could have chislic today.  I said that would entail getting some lamb and the only place I know that has it are the Mexican groceries and they only sell it by the quarter, like a whole leg or shoulder and it would be frozen.  So he said how about some marinaded steak then.  I said I saw a Kabob recipe a few days ago that was grilled and basted with a compound butter. That is what we decided to do.  The recipe is just for the meat. I added the vegetables and cooked them on the gas grill for 30 minutes and the steak in the smoker firebox for about ten minutes over charcoal.  Charlie really liked it and wondered of it was an Asian recipe.  I didn't know.  He looked at the recipe and the last line identified it as coming from a Viet Phu Inc. cookbook.  That is  the Red Boat Fish Sauce company in California. 

Steak Kebabs with Fish Sauce Butter

A sizzling finish of fish sauce–infused compound butter melts over juicy steak, adding depth, salt, and fresh-herb flavor to this summer grilling favorite.

By Cường Phạm Published on June 11, 2025Active Time: 1 hrTotal Time: 2 hrs 30 mins 

Servings: 6

Ingredients

Red Boat Butter

• 1 cup unsalted butter, softened, divided
• 1 1/2 tablespoons finely chopped garlic (about 4 large cloves)
• 1 tablespoon finely chopped shallot (about 1 small shallot)
• 1 1/2 teaspoons fish sauce (preferably Red Boat)S
• 1/2 teaspoon Maggi seasoning
• 1/4 teaspoon rice wine vinegar
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh cilantro
• 1 teaspoon grated lemon zest

Steak Kebabs

• 2 1/2 pounds beef sirloin steak (1 to 1 1/2 inches thick), cut into 1 1/2-inch cubes
• 1 tablespoon kosher salt, plus more to taste
• 1 tablespoon neutral cooking oil (such as canola oil), plus more for grilling

Directions

1. Red Boat butter
   Melt 2 tablespoons butter in a small saucepan over low. Add garlic and shallot; cook, stirring occasionally, until very soft but not browned, about 10 minutes.
   
   
2. Stir fish sauce, Maggi seasoning, and rice wine vinegar into saucepan. Cook over low until mixture is reduced to about 3 tablespoons, about 10 minutes. Remove saucepan from heat, and let cool to room temperature, about 30 minutes.
   
3. Stir together cooled fish sauce mixture, basil, cilantro, lemon zest, and remaining 7/8 cup butter; transfer mixture to center of an 11-inch square of plastic wrap or parchment paper. Roll into a tight 8- x 1 1/2-inch log, twisting both ends of the wrap to seal and compact the log; chill in the refrigerator until firm, about 1 hour.
   
4. steak kebabs
   Preheat grill to medium-high (400°F to 450°F). Pat steak cubes dry; toss together with salt and oil in a large bowl until evenly coated. Thread steak onto 6 (12-inch) metal skewers. (Pieces should be lightly touching.) Microwave 3 tablespoons Red Boat butter in a small bowl on high until melted. Place steak on oiled grates, and grill, uncovered, turning occasionally, until seared on all sides and a thermometer inserted into thickest portion of steak registers 125°F to 130°F (medium-rare), about 8 minutes, basting with the melted butter during final 2 minutes of grilling.
   
5. Transfer skewers to a platter. Sprinkle with additional salt to taste, and top with pats of Red Boat butter. (Reserve any remaining Red Boat butter for another use.)
   
   

From The Red Boat Fish Sauce Cookbook by Cường Phạm Copyright © 2021 by Viet Phu Inc. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers