A bright, zippy sauce adds summer freshness to grilled steak.
Transfer marinade to a large ziplock plastic bag.
Add steak; seal bag.
Credit:James Ransom, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Massage bag to coat steak with marinade.
Refrigerate 4 to 12 hours.
Preheat grill to high (450F to 500F).
Transfer Coconut-Cilantro Sauce to a small bowl.
Remove steak strips from bag, and discard marinade.
Pat dry; discard excess marinade.
Thread strips evenly onto wooden skewers.
Sprinkle evenly with salt.
Transfer skewers to a cutting board, and let rest 5 minutes.
Arrange skewers on a serving platter.
Drizzle evenly with Coconut-Cilantro Sauce, and serve immediately with lime wedges and remaining sauce.
