Beef Sate with Spicy Szechuan Sauce
Recipe by chef Wolfgang Puck.
Makes 24 skewers

3/4 pound trimmed New York or filet steak

Marinade:
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric

Szechuan Sauce:
6 tablespoons (3 ounces) unsalted butter
2 blanched garlic cloves, chopped fine (about 1 tablespoon)
1 green onion, chopped fine
1/4 cup soy sauce
1 teaspoon chili flakes

Cut the steak into 24 (3x1-inch) strips, each weighing about 1/2 ounce. Using 24 (6-inch) bamboo skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.

Prepare the Marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate, unrefrigerated, about 15 minutes. Preheat the grill or broiler while the steak is marinating.

Prepare the sauce: In a small skillet, melt two tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the stock, soy sauce, and chili pepper flakes, and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.

Arrange the skewers of steak on the grill or under the broiler (bring broiler tray directly under the flame for best results), being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 60 seconds on each side.

Presentation: Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.