SERVES 4
TIME 30 minutes, plus 2 hours to marinate

Ingredients

1 1/2 tsp. sugar
1 tbsp. freshly ground black pepper
2 1/2 tbsp. minced garlic (3 or 4 large cloves)
1 1/2 stalks lemongrass, outer layer peeled off and inner core minced (about 3 tbsp.)
3 tbsp. Thai or Vietnamese fish sauce (nuoc mam or nam pla)
3 tbsp. olive oil, divided
1 lb. beef tri-tip or round, cut against the grain into 1/4-in.-thick slices
2 yellow onions, peeled and quartered
Vegetable oil
2 tbsp. loosely packed fresh cilantro sprigs
2 tbsp. crushed unsalted dry-roasted peanuts

Directions

1. In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemongrass, fish sauce, and 2 tbsp. olive oil. Add beef, mix to coat, cover, and refrigerate 2 hours.

2. Rub remaining 1 tbsp. olive oil over onions. Prepare a gas or charcoal grill for medium-high heat (about 450°; you can hold your hand 5 in. above cooking grate only 4 to 5 seconds). Brush grill with vegetable oil. Thread onions onto two 8-in. metal skewers. Lay onion skewers on grill; close lid if using gas. Cook until onions are tender when pierced, about 15 minutes total, turning skewers every 5 minutes.

3. When onions are cooked halfway, lay beef slices on grill (close lid if using gas) and cook just until browned on the surface but still slightly pink in the center (cut to test), turning once, 3 to 5 minutes total.

4. Arrange beef and onions on a platter and garnish with cilantro and peanuts.
Notes: You can use a grill pan or broiler instead of a grill. (Broil onions first, about 10 in. from heat, and then beef, about 6 in. from heat.)

PER SERVING 428 Cal., 61% (261 Cal.) from fat; 26 g protein; 29 g fat (7.9 g sat.); 16 g carbo (2.3 g fiber); 516 mg sodium; 74 mg chol.

Serve with Leveroni Syrah 2005 (Sonoma County)