Name: Grilled Beef Satay
Total time: 1 h 45 min
Cuisine: ThaiAsia
Ingredients: 3/4 cup light or regular coconut milk; 3 tablespoons packed dark brown sugar; 3 tablespoons fish sauce; 2 tablespoons vegetable oil; 3 shallots , minced; 2 stalks lemon grass , trimmed to bottom 6 inches and minced; 2 tablespoons grated fresh ginger; 1 1/2 teaspoons ground coriander; 3/4 teaspoon red pepper flakes; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 2 tablespoons vegetable oil; 2 tablespoons packed dark brown sugar; 1 tablespoon fish sauce; 1 (1 1/2- to 1 3/4-pound) flank steak , halved lengthwise, then sliced on slight angle against grain into 1/4- inch thick slices; disposable aluminum roasting pan

Grilled Beef Satay

By America's Test Kitchen

Published on May 16, 2013

Time

1¼ hours, plus 30 minutes marinating

Yield

Serves 4 as a main dish, or 6 as an appetizer

Ingredients

Basting Sauce

¾ cup light or regular coconut milk 3 tablespoons packed dark brown sugar 3 tablespoons fish sauce 2 tablespoons vegetable oil 3 shallots, minced2 stalks lemon grass, trimmed to bottom 6 inches and minced2 tablespoons grated fresh ginger 1 ½ teaspoons ground coriander ¾ teaspoon red pepper flakes ½ teaspoon ground cumin ½ teaspoon salt

Beef

2 tablespoons vegetable oil 2 tablespoons packed dark brown sugar 1 tablespoon fish sauce 1 (1 ½- to 1 ¾-pound) flank steak, halved lengthwise, then sliced on slight angle against grain into ¼- inch thick slicesdisposable aluminum roasting pan

Before You Begin

See below for tips on prepping lemongrass. Bamboo skewers soaked in water for 30 minutes can be substituted for metal skewers. The aluminum pan used for charcoal grilling should be at least 2 3/4 inches deep; you will not need the pan for a gas grill. Note: Unless you have a very high-powered gas grill, these skewers will not be as well seared as they would be with charcoal.

Instructions

for the basting sauce

Whisk all ingredients together in bowl. Reserve one-third of sauce in separate bowl. (Use reserved sauce to apply to raw beef.)

for the beef

Whisk oil, sugar, and fish sauce together in medium bowl. Toss beef with marinade and let stand at room temperature for 30 minutes. Weave beef onto 12-inch metal skewers, 2 pieces per skewer, leaving 1 1/2 inches at top and bottom of skewer exposed. You should have 10 to 12 skewers.

FOR A CHARCOAL GRILL: Poke twelve 1/2-inch holes in bottom of roasting pan. Open bottom vent completely and place roasting pan in center of grill. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour into roasting pan. Set cooking grate over coals with grates parallel to long side of roasting pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place beef skewers on grill (directly over coals if using charcoal) perpendicular to grate. Brush meat with one-third basting sauce (portion reserved for raw meat) and cook (covered if using gas) until browned, about 3 minutes. Flip skewers, brush with half of remaining basting sauce, and cook until browned on second side, about 3 minutes. Brush meat with remaining basting sauce and cook 1 minute longer. Transfer to large platter and serve with peanut sauce.