Ingredients

bamboo skewer
3 lbs skirt steak, cleaned and trimmed of fat
1 cup soy sauce
4 lime, juice of
1 (6 ounce) can pineapple juice
1 small sliced onion
salt and pepper, to taste
2 tablespoons chopped fresh peeled gingerroot
1 teaspoon chopped garlic
2 tablespoons brown sugar
1/2 cup white vinegar
1 bunch scallion
3 heads butter lettuce
4 sprigs Thai basil, plus additional
Thai basil, for garnish
4 sprigs fresh cilantro, plus additional
fresh cilantro, for garnish

Directions

Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.With a boning knife, trim any visible fat on the skirt steak. Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.

For the marinade:Combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion. Mix well, season with salt and pepper, and pour over the beef. Allow this to marinate in the refrigerator for 1 hour. Remove the beef from the marinade, and skewer with the bamboo.

For the dipping sauce: in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions. Check the seasoning, and transfer to a small serving bowl.Light the grill or preheat the oven to 375°F.

To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool. On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.Rest the skewers of beef on the leaves. Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.