Singaporese Beef Sate

Adapted from "Planet Barbecue," by Steven Raichlen
www.wsj.com; May 14, 2010

Advance preparation time: 2 to 12 hours for marinating.

INGREDIENTS:
1.5 lbs rib-eye steak (about ½ inch thick)
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon turmeric
1½ teaspoons ground cumin
1½ teaspoons freshly ground black pepper
3 tablespoons fish sauce or soy sauce
3 tablespoons vegetable oil

1. Cut the steaks, including the fat, into ½ inch cubes and place them in a mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil.
Marinate the beef in the refrigerator, covered, for at least 2 hours; 12 is ideal.

2. Drain the cubes of beef, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and ¼ inch exposed at the pointed end. Alternate between one piece of lean beef and one piece of fatty beef for the best flavor.

3. Prepare a gas or charcoal grill. Over high heat, brush the grates with oil. Fold aluminum foil by thirds, like a letter, and place over the grill where the exposed ends of the skewers will rest (this will keep them from burning). Grill the sates until cooked to taste, about 2 minutes per side for medium.

Serve with Singapore Cucumber Relish; the tip of the skewer can be used to spear pieces of cucumber from the relish.

Singapore Cucumber Relish
2 Kirby cucumbers or 1 medium-sized cucumber, cut in half lengthwise and seeded, and cut into ¼ inch dice
1 shallot, minced (2 to 3 Tbls) or 1 scallion, both white and green parts, minced
1 small, hot chile, such as bird or cayenne pepper, stemmed, seeded and minced
1 Tbls rice vinegar
1 Tbls sugar
Kosher salt, freshly ground black pepper, to taste

Combine all ingredients and toss. The relish can be made up to two hours before serving.