entwine, May 2011
Recipe courtesy of Food Network Kitchen

Beef Satay with Pickled Cucumber Salad

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  • Total: 3 hr 25 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 5 min


Pickled Cucumber Salad


Special equipment:
12 wooden skewers, soaked in water for at least 20 minutes
  1. 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. 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. 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. 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.

Pickled Cucumber Salad

  1. 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes. 
  2. 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. 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.