Sirloin Kebabs with Southeast-Asian-Style Spice Paste
['1 large fresh lemongrass stalk, tough outer leaves discarded', '1 tablespoon coriander seeds', '2 tablespoons minced peeled ginger', '2 tablespoons minced garlic', '1 large shallot, minced', '2 fresh jalapeƱo chiles, minced (3 tablespoons), including seeds', '2 tablespoons Asian sesame oil', '2 teaspoons kosher salt', '2 teaspoons white pepper', '3 tablespoons vegetable oil', '1 1/2 pounds sirloin tip, trimmed and cut into 1-inch chunks', 'an electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers', 'soaked in warm water 30 minutes']
Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.
Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.
Prepare grill for direct-heat cooking with medium-hot charcoal.
Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.
Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.
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