Beef Satay with Pickled Cucumber Salad

Total Time:
3 hr 25 min
Prep:
20 min
Inactive:
3 hr
Cook:
5 min
Ingredients
  • 1/4 cup cashews
  • 1 teaspoon coriander seeds
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 -inch piece fresh ginger, peeled and chopped
  • 1 tablespoon sambal oelek or other Asian chili paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1/4 cup fresh lime juice
  • 1 1/2 pounds boneless beef tri-tip
  • 12 wooden skewers, soaked in water for at least 20 minutes
  • Vegetable oil, for grilling
  • Pickled Cucumber Salad, recipe follows
  • Lime wedges, for serving
  • Pickled Cucumber Salad
  • 1 teaspoon coriander seeds
  • 1 cup rice wine vinegar
  • 1/4 cup white sugar
  • Kosher salt
  • 1/2 to 1 serrano chile, halved lengthwise and sliced
  • 3 Kirby cucumbers, halved lengthwise and sliced on the diagonal
  • 2 medium carrots, halved lengthwise and sliced on the diagonal
  • 1/4 cup fresh cilantro leaves
Directions
  • 1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.

  • 2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.

  • 3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.

  • 4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 418

  • Total Fat: 14 grams

  • Saturated Fat: 4 grams

  • Total Carbohydrate: 34 grams

  • Protein: 40 grams

  • Sodium: 1460 milligrams

  • Cholesterol: 73 milligrams

  • Fiber: 2.5 grams

  • 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.

  • 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.

  • 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.

  • Calories: 86

  • Total Fat: 0 grams

  • Saturated Fat: 0 grams

  • Total Carbohydrate: 21 grams

  • Protein: 1 gram

  • Sodium: 628 milligrams

  • Cholesterol: 0 milligrams

  • Fiber: 2 grams


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