Where is the "chile" and where is the "rub?"
Beef Satay
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.
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Credit: Todd Coleman
MAKES 12 SKEWERS
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
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".
Ratings & Reviews (4)
this was delicious, though as the previous reviewer mentioned, there is no chile in the recipe. the beef is intensely orange-y and I think it could have benefited from some spice. luckily, serving it with the sambal kecap also featured in this story really rounds out the flavors.
You can't title a dish 'Chile-rubbed' anything unless there's chile in it. That's like a recipe for pork-fried rice that contains no pork.
Sadly, once again, Saveur editors can't seem to get it from the page to the web.
Beef Satay
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