Beef satay with pickled cucumber salad

Votes: 1

Time: 3 hours 25 minutes
Complexity: easily
Servings: 4 - 6

Satay are miniature Asian skewers served on wooden skewers that cook quickly and fly off the table even faster. In this recipe, thin strips of beef (one per skewer) are marinated in a mixture of cashews, Asian sauces, and spices, then grilled until crispy and served with a quick-pickled cucumber and carrot salad. Squeeze the satay with lime juice for an even brighter flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beef

1/4 cup cashews
1 teaspoon coriander seeds
2 chopped shallots
2 minced garlic cloves
2.5 cm ginger root, peeled and chopped
1 tbsp sambal oelek, or other Asian chili sauce
2 tablespoons fish sauce
2 tbsp. l. brown sugar
1/4 cup freshly squeezed lime juice
700 gr. Tri-tip steak without bone
Vegetable oil to grease the grill
Pickled cucumber salad, recipe below
Lime wedges, for serving
Special equipment: 12 wooden skewers, soaked in water for at least 20 minutes

Pickled cucumber salad

1 teaspoon coriander seeds
1 tbsp. rice vinegar
1/4 cup white sugar
Coarse salt
1 serrano pepper (or half), halved lengthwise and thinly sliced
3 Kirby cucumbers, halved lengthwise and thinly sliced diagonally
2 medium carrots, halved lengthwise and thinly sliced diagonally
1/4 cup fresh cilantro leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, cashew nuts, sambal olek, pickled cucumber, ginger root, serrano pepper, carrot, fish sauce, lime juice, brown sugar, rice vinegar, coriander, cilantro

Cooking the dish according to the recipe:

In a small, heavy-bottomed skillet, combine the cashews and coriander seeds over medium heat. Cook, shaking the pan frequently, until the cashews are lightly browned and the coriander seeds are fragrant, 3-5 minutes.
In a food processor, combine toasted cashews, coriander, shallots, garlic, ginger, sambal oelek, fish sauce, brown sugar, and lime juice; process until almost smooth.

Slice the beef across the grain into 0.5 cm-thick strips. Thread the meat onto skewers. Coat the beef with the cashew mixture, cover, and refrigerate for at least 3 hours or overnight.
Preheat the grill to high heat. Grease the grill grates with oil.
Grill the beef, turning once, until browned, 4 to 5 minutes. Serve over the pickle salad with lime wedges.

Pickled cucumber salad:

Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes.

Combine the toasted coriander in a large, shallow pan with the vinegar, sugar, salt, and chili powder. Bring to a boil over medium heat and simmer for 5 minutes.

Turn off the heat and add the cucumbers and carrots; let sit, covered, for 20 minutes. Drain the cucumber and carrot salad.