Satay Beef - Indonesian Style
1 pound beef — tri-tip, skirt steak, or flank steak, cut into thin strips
MARINADE:
1 lime — juice from
1 tablespoon lime zest
1 tablespoon peanut butter
1/2 cup coconut milk
1/4 cup honey
1/4 cup plum wine
1/4 cup soy sauce
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons shallots — chopped
1 tablespoon garlic — chopped
1 tablespoon ginger root — fresh
Slice thin (about 1/4 inch thick by 1″ wide) strips of the beef.
Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the seeds in a spice or coffee grinder.
Make the marinade: Place all the marinade ingredients in a blender and blend on high speed for 1 minute. Pour marinade into a shallow bowl.
Place meat strips in the bowl and coat all sides with the marinade.
Marinate beef for a minimum of 2 hours to overnight in the refrigerator.
Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer–do not compress the meat on skewer.
Grill over hot coals for 4-5 minutes per side. DO NOT overcook.
Serve with peanut sauce.
