Seared Beef & Scallion Skewer with Charred Lemon

Cut the beef into 4cm cubes. Season with salt and black pepper. Let rest at room temperature for 10 minutes.

Trim the scallions, keeping the white and light green portions. Cut each stalk into thirds, so the pieces are roughly the same length as the beef cubes.

Halve one lemon crosswise. Slice a thin piece off the rounded bottom of each half so they sit flat on the grill.

Thread one piece of beef onto a bamboo skewer, then a scallion segment, then another beef piece. Repeat until each skewer holds 4-5 beef cubes separated by scallion pieces. Leave small gaps between each piece so heat circulates freely.

Place a cast iron grill pan or heavy skillet over high heat. Brush lightly with half the olive oil. When the oil just begins to shimmer, lay the skewers down without crowding.

Sear undisturbed for 2-3 minutes until the bottom faces are deeply caramelized with a dark crust. Flip each skewer and cook another 2 minutes.

Brush the exposed tops with soy sauce during the last minute of searing. Flip once more, brush the other side with remaining soy sauce, and cook 30 seconds more. The beef should register 63°C at its center for medium doneness.

While the beef rests, place the lemon halves cut-side down on the hot grill. Char for 3-4 minutes until the cut surface develops dark, slightly collapsed spots and the skin blisters. Remove from heat.

Transfer skewers to a plate. Rest 2 minutes—the juices will settle into the meat rather than running out when cut.

Serve with the charred lemon half on the side. Squeeze the lemon over the skewers tableside, watching the steam rise from the hot char.