Beef Sate with Spicy Szechuan Sauce

Total Time:
1 hr 33 min
25 min
1 hr
8 min

24 skewers

  • 24 (6-inch) bamboo or wooden skewers
  • 3/4 -pound New York strip steak or fillet
  • Marinade:
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Szechuan Sauce:
  • 6 tablespoons (3 ounces) unsalted butter
  • 2 garlic cloves, blanched and chopped finely (about 1 tablespoon)
  • 1 green onion, chopped finely
  • 4 tablespoons hoisin sauce
  • 1/4 cup soy sauce
  • 1 teaspoon red chili flakes
  • Soak the bamboo or wooden skewers in cold water and refrigerate for 1 hour.

  • Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. 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 at room temperature for about 15 minutes.

  • Preheat the grill or broiler while the steak is marinating.

  • Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the hoisin sauce, 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 steak skewers on the grill or under the broiler,* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds each side.

  • 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.

  • *Bring your broiler tray directly under the flame for best results.

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