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.
- 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.”