Dressing
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
Skewers and assembly
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)

PREPARATION
Dressing
Whisk chiles, lime juice, oil, onion, and honey in a small bowl to combine; season with salt.

Skewers and assembly
Purée lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add meat and toss to coat completely. Cover with a large plate and let sit at room temperature at least 4 hours or chill up to 1 day.

Prepare a grill for medium-high heat; oil grate. Drain marinade from meat and thread meat onto skewers; season lightly with salt. Grill, turning every 1–2 minutes, until meat is browned all over and firm around edges with just a bit of bounce in the center when gently pressed, 6–8 minutes for medium.

Transfer skewers to plates. Drizzle with dressing and scatter some cilantro over.