Photo: Beef Satay with Pickled Cucumber Salad Recipe
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
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.
Nutrition Info Per Serving:
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
- 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
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.
Nutrition Info Per Serving:
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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