BEEF SATE WITH SPICY SZECHWAN SAUCE
Ingredients
Sate
- 1/2 0.5 0.5cup CUP_USVolumesoy sauce
- 3/4 0.75 0.75pound POUNDWeighttrimmed top loin strip steak
- 1 1 1tablespoon TABLESPOON_USVolumehoney
- 1 1 1teaspoon TEASPOON_USVolumechili flakes
- 1/2 0.5 0.5teaspoon TEASPOON_USVolumeground cumin
- 1/2 0.5 0.5teaspoon TEASPOON_USVolumeturmeric
Szechwan Sauce
- 6 6 6tablespoons TABLESPOON_USVolumeunsalted butter
- 2 2 2cloves Double-Blanched Garlic (see “Sauces & Dressings”), finely chopped
- 1 1 1green onion, finely chopped
- 1 1 1cup CUP_USVolume1 cup Veal Stock or Chicken Stock
- 1/4 0.25 0.25cup CUP_USVolumesoy sauce
- 1 1 1teaspoon TEASPOON_USVolumechili flakes
Instructions
- Cut the steak into 24 equal strips, each about 3 inches by 1 inch. Thread each strip on a skewer, passing the tip of the skewer back and forth along the length of the strip as you would a needle through a strip of cloth. Arrange the skewers on a large platter or in a baking pan, cover, and refrigerate until needed.
- In a small bowl, prepare the marinade by stirring together the soy sauce, honey, chili flakes, cumin, and turmeric. Pour the mixture over the skewers of meat, turning them to coat the meat evenly. Leave the skewers to marinate at room temperature for about 15 minutes.
- Meanwhile, preheat the grill or broiler.
- While the grill or broiler is heating, prepare the sauce: In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and green onion and sauté heat until soft, about 2 minutes. Pour in the stock, soy sauce, and chili flakes and cook about 2 minutes longer. Pour the sauce through a fine strainer into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.
- Arrange the skewers on the grill or under the broiler, being careful that the bare ends of the skewers are not directly over or under the heat source. Grill or broil until medium rare, 30 to 40 seconds per side.
- Pour the sauce into a small bowl and set it in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately
ABOUT THIS RECIPE
The Southeast Asian specialty of marinated skewers makes a great addition to a cocktail party. You can substitute chicken or lamb in this recipe. Be sure to have on hand 2 dozen 6-inch-long bamboo skewers or an equal number of similarly sized rosemary branches that you’ll strip of all but a tuft of leaves at one end; soak the bamboo or rosemary skewers in water for about 30 minutes before putting the food on them, to help keep them from scorching on the grill.