Beef satay with pickled cucumber salad

Ingredients:

Beef

• 1/4 cup cashews
• 1 teaspoon coriander seeds
• 2 chopped shallots
• 2 minced garlic cloves
• 2.5 cm ginger root, peeled and chopped
• 1 tbsp sambal oelek, or other Asian chili sauce
• 2 tablespoons fish sauce
• 2 tbsp. l. brown sugar
• 1/4 cup freshly squeezed lime juice
• 700 gr. Tri-tip steak without bone
• Vegetable oil to grease the grill
• Pickled cucumber salad, recipe below
• Lime wedges, for serving
• Special equipment: 12 wooden skewers, soaked in water for at least 20 minutes

Pickled cucumber salad

• 1 teaspoon coriander seeds
• 1 tbsp. rice vinegar
• 1/4 cup white sugar
• Coarse salt
• 1 serrano pepper (or half), halved lengthwise and thinly sliced
• 3 Kirby cucumbers, halved lengthwise and thinly sliced ​​diagonally
• 2 medium carrots, halved lengthwise and thinly sliced ​​diagonally
• 1/4 cup fresh cilantro leaves

Preparation:

1. In a small, heavy-bottomed skillet, combine the cashews and coriander seeds over medium heat. Cook, shaking the pan frequently, until the cashews are lightly browned and the coriander seeds are fragrant, 3-5 minutes.
2. In a food processor, combine toasted cashews, coriander, shallots, garlic, ginger, sambal oelek, fish sauce, brown sugar, and lime juice; process until almost smooth.
3. Slice the beef across the grain into 0.5 cm-thick strips. Thread the meat onto skewers. Coat the beef with the cashew mixture, cover, and refrigerate for at least 3 hours or overnight.
4. Preheat the grill to high heat. Grease the grill grates with oil.
5. Grill the beef, turning once, until browned, 4 to 5 minutes. Serve over the pickle salad with lime wedges.
   
   Pickled cucumber salad:
   
   Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes.
   
   Combine the toasted coriander in a large, shallow pan with the vinegar, sugar, salt, and chili powder. Bring to a boil over medium heat and simmer for 5 minutes.
   
   Turn off the heat and add the cucumbers and carrots; let sit, covered, for 20 minutes. Drain the cucumber and carrot salad.