Ingredients

• 1 large fresh lemongrass stalk, tough outer leaves discarded
• 1 tablespoon coriander seeds
• 2 tablespoons minced peeled ginger
• 2 tablespoons minced garlic
• 1 large shallot, minced
• 2 fresh jalapeño chiles, minced (3 tablespoons), including seeds
• 2 tablespoons Asian sesame oil
• 2 teaspoons kosher salt
• 2 teaspoons white pepper
• 3 tablespoons vegetable oil
• 1 1/2 pounds sirloin tip, trimmed and cut into 1-inch chunks
• Special equipment: an electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

Instructions

1. Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.
2. Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
3. Prepare grill for direct-heat cooking with medium-hot charcoal.
4. Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.
5. Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.