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Singaporese Beef Sate

Beef Sate

Sate, or Satay is basically an Oriental shish kabob. While the majority of them are made from beef, any type of meat can be used. The oriental flavors used in satay vary greatly depending upon the country of origin.

Basically, strips of meat are marinated in a special sauce, then skewered and grilled. Oftentimes they are served with a sauce such as peanut sauce or teriyaki. Small skewers make for a great appetizer while large ones served with appropriate side dishes make an excellent meal.

This is a great recipe, yet I rarely make any one satay recipe twice. I like to move onto another country and give those flavors a try. Between Thailand, Korea, Malaysia and a host of other Asian countries, the flavors vary greatly. Try this recipe then experiment with some other variations. Satay is quite versatile.



Ingredients

  • 1.5 lbs rib-eye steak (about 1/2 inch thick)
  • 3 tablespoons light brown sugar
  • 2 tablespoons ground coriander
  • 1 tablespoon turmeric
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons freshly ground black pepper
  • 3 tablespoons fish sauce or soy sauce
  • 3 tablespoons vegetable oil

Directions

  1. Cut the steaks, including the fat, into 1/2 inch cubes and place them in a mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Marinate the beef in the refrigerator, covered, for at least 2 hours; 12 is ideal.
  2. Drain the cubes of beef, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4 inch exposed at the pointed end. Alternate between one piece of lean beef and one piece of fatty beef for the best flavor.
  3. Prepare a gas or charcoal grill. Over high heat, brush the grates with oil. Fold aluminum foil by thirds, like a letter, and place over the grill where the exposed ends of the skewers will rest (this will keep them from burning). Grill the sates until cooked to taste, about 2 minutes per side for medium.

Serve with Singapore Cucumber Relish; the tip of the skewer can be used to spear pieces of cucumber from the relish.



Singapore Cucumber Relish

  • 2 Kirby cucumbers or 1 medium-sized cucumber, cut in half lengthwise and seeded, and cut into 1/4 inch dice
  • 1 shallot, minced (2 to 3 Tbls) or 1 scallion, both white and green parts, minced
  • 1 small, hot chile, such as bird or cayenne pepper, stemmed, seeded and minced
  • 1 Tbls rice vinegar
  • 1 Tbls sugar
  • 4 Tbls orange juice (1 orange)
  • 3 Tbls sugar
  • Kosher salt, freshly ground black pepper, to taste

Combine all ingredients and toss. The relish can be made up to two hours before serving.


Happy Grilling!


Adapted from "Planet Barbecue," by Steven Raichlen.

Photo credit courtesy of Ben Fink