Steven Raichlen's Barbecue! Bible


Singapore Beef Sates

  • Advance Prep: At least 3 hours for marinating the beef. As long as overnight. The longer, the better.

  • Yield: 6 Servings (Appetizer); 4 Servings (Main Course)
  • Method: Direct Grilling
  • Equipment: 6- or 8-inch bamboo skewers; grill shield or aluminum foil (a 12- by 18-inch sheet folded in thirds like a business letter with shiny side out)
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  • 1 1/2 pounds rib-eye steaks, cut 1/2 inch thick

For the marinade:

  • 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 black pepper
  • 3 tablespoons Asian fish sauce or soy sauce
  • 3 tablespoons vegetable oil

Step 1: Cut each steak, including the fat, into 1/2-inch cubes and place in a nonreactive mixing bowl. Stir in the sugar, coriander, turmeric, cumin, pepper, fish sauce, and vegetable oil. Marinate the beef, covered, in the refrigerator for at least 3 hours and as long as overnight.

Step 2: Thread the beef cubes onto bamboo skewers, leaving the bottom half of each skewer exposed as a handle. The recipe can be prepared several hours ahead to this stage.

Step 3: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Step 4: Arrange the sates on the grate, sliding the grill shield or folded foil under the exposed part of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium rare, a little longer for medium. (In general, Southeast Asians eat their sates medium to medium-well.) Serve with your favorite spicy peanut sauce.

Tips:

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

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