Beef Satay

Name: Beef Satay
Total time: PT0D0H0M
Yield: makes 12 Skewers
Ingredients: 1 ⁄ 3 cup soy sauce; 1 ⁄ 4 cup minced fresh cilantro; 2 tbsp. grated orange zest; 4 tsp. fish sauce; 1 1 ⁄ 2 tsp. dark brown sugar; 1 tsp. canola oil; 3 cloves garlic, minced; 1 lb. beef sirloin, cut into 1″-wide, 1/4″-thick slices

Serves
makes 12 Skewers

TODD COLEMAN

Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Ingredients

¹⁄₃ cup soy sauce
¹⁄₄ cup minced fresh cilantro
2 tbsp. grated orange zest
4 tsp. fish sauce
1 ¹⁄₂ tsp. dark brown sugar
1 tsp. canola oil
3 cloves garlic, minced
1 lb. beef sirloin, cut into 1″-wide, 1/4″-thick slices

ADVERTISEMENTAD

Instructions

Step 1

Puree soy sauce, cilantro, orange zest, fish sauce, sugar, oil, and garlic in a food processor until smooth. Toss paste and beef in a bowl; chill 4 hours.

Step 2

Build a hot charcoal fire in a grill. Thread 1 piece of beef each on 12 skewers; grill, turning, until charred, about 5 minutes.

Puree soy sauce, cilantro, orange zest, fish sauce, sugar, oil, and garlic in a food processor until smooth. Toss paste and beef in a bowl; chill 4 hours.
Build a hot charcoal fire in a grill. Thread 1 piece of beef each on 12 skewers; grill, turning, until charred, about 5 minutes.

**Correction: August 22, 2011 An earlier version of this recipe was called "Chile-Rubbed Beef Satay." However, since there is no chile rub involved, the recipe name has been amended to "Beef Satay."