Beef Satay

by0| PUBLISHED Apr 14, 2011 4:00 AM
Beef Satay
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. Get the recipe for Beef Satay ». Todd Coleman
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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.

Yield: makes 12 Skewers

Ingredients

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

Instructions

  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.
  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.

**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."