Recipe: The Best Beef Sates in Singapore

THE BEST BEEF SATES IN SINGAPORE

1 1/2 pounds rib-eye steak (about 1/2 inch thick)
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground pepper
3 tablespoons Asian fish sauce or soy sauce
3 tablespoons vegetable oil
Cucumber slices (for serving)
Peanut Sauce (for serving)

Cut the steak, including the fat, into 1/2-inch cubes and place in a nonreactive mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Let the beef marinate in the refrigerator, covered, for at least 2 hours.

Drain the cubes, 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. Refrigerate, covered, until ready to grill.

WHEN READY TO COOK:
Heat the grill to high. Brush and oil the grill grate. Arrange the sates on the hot grate, with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium rare.

The traditional way to eat the sates is to skewer a piece of cucumber on the pointed end, then dip the sate in peanut sauce.

Makes 6 appetizer servings or 4 light main courses
Source: Planet Barbecue!: 309 Recipes, 60 Countries by Steven Raichlen