Method
Add the lemongrass, garlic, ginger, turmeric and oil to a food blender and blitz briefly, so it retains some texture and is still a little coarse. Tip this mixture into a large, shallow dish, then stir in the remaining ingredients (apart from the steak). Next, add the steak pieces to the dish and gently stir everything to ensure the meat is covered in the marinade, then cover the dish and refrigerate for a minimum of 6 hours (and preferably 24 hours). 30 minutes before you’re ready to cook, remove the steak dish from fridge and push the meat on to skewers, then let them come up to room temperature (if using wooden skewers, don’t forget to soak them for a couple of hours beforehand). If you are serving with rice, now is a good time to cook it, drain it and leave to keep warm in a serving dish. Place the skewers on the grill over prepared hot coals or a hot gas BBQ (first ensuring the grill is hot enough to sear the meat) and cook for 3-4 minutes until the meat starts to take on a nice, caramelised texture. Keep turning the skewers every 3-4 minutes, and check the meat is thoroughly cooked through (any juices should run clear). To serve, plate up each skewer, stir the finely sliced spring onions through the cooked jasmine rice and take everything to the table.