Steak in teriyaki sauce on skewers with chili and herb sauce

Ingredients:

Marinade

• 3/4 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp. chopped ginger root
• 1 tbsp lime juice
• 1 teaspoon garlic chili sauce
• 700 g skirt steak, trimmed and cut into 4 cm thick strips.
• Special equipment: 15 wooden skewers, 20 cm each, soaked in water for at least 2 hours

Chili sauce with herbs

• 2 cups finely chopped fresh cilantro
• 2 cups finely chopped fresh parsley
• 0.5 cup coarsely chopped fresh mint
• 4 cloves of garlic
• 4 green onions
• 2 Thai chili peppers (optional)
• 1 teaspoon fish sauce
• 0.5 tsp sugar
• Juice of 1 lime
• 2 tbsp. l. olive oil
• 4 tablespoons mayonnaise

Preparation:

1. Marinade:
   
   Combine soy sauce, brown sugar, ginger, lime juice, and garlic sauce in a saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 10 minutes. Let cool.
2. Thread the steak strips, one at a time, onto the soaked skewers and place them in a deep frying pan. Drizzle with the marinade. Cover and refrigerate for at least 2 hours.
3. Chili sauce with herbs:
   
   Combine the cilantro, parsley, mint, garlic, green onions, and Thai chili in a food processor and process until coarsely chopped, scraping down the sides of the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper and process until smooth. With the food processor running, pour in the oil; process for another 15 seconds. Add the mayonnaise and mix. Transfer to a bowl, cover, and refrigerate until ready to serve.
4. Steak:
   
   Preheat the grill to medium-high heat. Grill the steak for 2-3 minutes per side. Transfer to a plate and let rest. Serve with chili herb sauce.