Makes 4 servings
1 1/2 lbs rib eye steak
3 tbs. light brown sugar
2 tbs. ground cumin
1 tbs. ground turmeric
1 1/2 tsp ground cumin
1 1/2 tsp fresh ground black pepper
3 tbs. asian fish sauce
3 tbs. vegetable oil
Singapore Cucumber relish and Fried Garlic Peanut Sauce
( see recipes)
1 Cut steaks into 1/2 inch cubes ( do not trim fat). Place in nonreactive mixing bowl. Stir in brown sugar, coriander, turmeric,cumin, pepper,fish sauce or soy sauce, and oil. Let beef marinate in refrigerate, covered, at least 2 hours.
2. Drain beef cubes; discard marinade. Thread beef onto bamboo skewers, leaving bottom half of each skewer bare for handle and 1/4 inch exposed at pointed end. Sates can be prepared to this stage several hours ahead. Refrigerate, covered, until ready to grill.
3. Preheat grill to highg. When ready to cook, brush grill grate clean and apply thin coat of oil. Arrange sates on hot grate, with piece of aluminum foil placed under exposed ends of skewers to keep from burning (fold foil in thirds, shiny side out). Grill sates until cooked to taste, 1 to 2 minutes per side for medium-rare,a little longer for medium.
4. Serve sates with Singapore Cucumber Relish and Fried Garlic Peanut Sauce, if desired.