Coconut and Lemongrass Steak Skewers

Ingredients

• 2 serrano chiles, chopped (seeds and all)
• ¼ cup fresh lime juice
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. finely chopped red onion
• 2 tsp. honey
• Kosher salt
• 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
• 2 serrano chiles, with seeds if you want some heat
• 1 2" piece ginger, peeled, thinly sliced
• 4 garlic cloves
• 1 13.5-oz. can unsweetened coconut milk
• ⅓ cup seasoned rice vinegar
• 1½ lb. trimmed hanger, flatiron, or flap (bavette) steak, cut into 1" cubes
• Vegetable oil (for grill)
• Kosher salt
• Chopped cilantro (for serving)
• Ten to twelve 8"–10" metal skewers, or bamboo, soaked 30 minutes

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