Beef Satays over Thai Salad

1 . Stage

In a medium shallow glass or stainless-steel bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.

2 . Stage

In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.

3 . Stage

In a large glass or stainless-steel bowl, combine the romaine, carrots, cucumber, cilantro, and mint.

4 . Stage

Light the grill or heat the broiler. Thread the steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

5 . Stage

Notes: Asian fish sauce is available at Asian markets and many supermarkets

6 . Stage

Wine Recommendation: Although beef traditionally calls for a red, these seasonings suggest a white wine. A rich Californian, such as a full-bodied chardonnay, can play to both the beef and the salad here. If you prefer red wine, try a light, fruity Beaujolais.