Beef Satay
Sate Sapi. Editor's note: This recipe is adapted from James Oseland's book Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It was originally accompanied by Lemongrass-Shallot Sambal and was part of an article by Oseland on Indonesian cuisine. There are few more dependable sounds in Indonesia than the rhythmic rat-a-tat-tat-tat of satay vendors who roam the streets and alleys of every town and village announcing their presence with a wooden stick rapped against their portable grills. When a customer approaches, the satay men set up their makeshift kitchens—a tiny grill, a basket containing the already skewered meat, a fan to breathe life into the fire—on the spot, grilling skewers of meat to order. The smoky-sweet aroma is irresistible, and, soon neighbors can't help but gather to order some for themselves. This recipe is from Jimi, a West Javanese street vendor with a languid smile. Over the course of three hot nights back in the 1980s, on an extended stay in Bogor, West Java, I watched him grill petite skewers of this delicious satay as he made his rounds. Eventually I worked up the courage to ask him for his recipe, which he gladly shared. Ginger, coriander, and palm sugar (dark brown sugar can be substituted) are the keynote tastes. The tamarind in the marinade acts as a powerful tenderizer, making even very chewy meat tender, so it's important to use a somewhat toothsome piece of beef, such as flank steak or skirt steak. If you start with tender meat, the marinade is likely to make it mushy. For a skewerless satay, try using this marinade for a whole piece of flank steak, then broil the meat as you would for London broil.
Sate Sapi. Editor's note: This recipe is adapted from James Oseland's book Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It was originally accompanied by Lemongrass-Shallot Sambal and was part of an article by Oseland on Indonesian cuisine. There are few more dependable sounds in Indonesia than the rhythmic rat-a-tat-tat-tat of satay vendors who roam the streets and alleys of every town and village announcing their presence with a wooden stick rapped against their portable grills. When a customer approaches, the satay men set up their makeshift kitchens—a tiny grill, a basket containing the already skewered meat, a fan to breathe life into the fire—on the spot, grilling skewers of meat to order. The smoky-sweet aroma is irresistible, and, soon neighbors can't help but gather to order some for themselves. This recipe is from Jimi, a West Javanese street vendor with a languid smile. Over the course of three hot nights back in the 1980s, on an extended stay in Bogor, West Java, I watched him grill petite skewers of this delicious satay as he made his rounds. Eventually I worked up the courage to ask him for his recipe, which he gladly shared. Ginger, coriander, and palm sugar (dark brown sugar can be substituted) are the keynote tastes. The tamarind in the marinade acts as a powerful tenderizer, making even very chewy meat tender, so it's important to use a somewhat toothsome piece of beef, such as flank steak or skirt steak. If you start with tender meat, the marinade is likely to make it mushy. For a skewerless satay, try using this marinade for a whole piece of flank steak, then broil the meat as you would for London broil.
- 1/2 to 3/4 teaspoon salt
- 2 teaspoons tamarind pulp, plus 3 tablespoons very warm water to make extract (optional; see cook's notes, below)
- 3 teaspoons whole coriander seeds
- 3 shallots, peeled and coarsely chopped (about 2.5 ounces total)
- 2 cloves garlic, peeled and coarsely chopped
- 1 piece fresh or frozen and thawed turmeric, 1/2 inch long, peeled and coarsely chopped (about 1 teaspoon), or 1 teaspoon ground turmeric (see cook's notes, below)
- 1 piece fresh ginger, 1/2 inch long, peeled and coarsely chopped (about 1 tablespoon)
- 2 teaspoons palm sugar, finely chopped, or dark brown sugar (see cook's notes, below)
- 1 teaspoon peanut oil, plus more for the grill
- 1 pound well-marbleized, somewhat chewy beef, such as flank steak or skirt steak, in a piece (or pieces) at least 3/4 inch thick; sirloin steak, while a bit less chewy, will also work very well
- about 20 sharp, thin, 10-inch-long bamboo skewers, soaked in water for at least 30 minutes and drained
- Carbohydrate 2 g(1%)
- Cholesterol 15 mg(5%)
- Fat 2 g(3%)
- Fiber 0 g(2%)
- Protein 5 g(10%)
- Saturated Fat 1 g(4%)
- Sodium 78 mg(3%)
- Calories 49
Step-by-step
- To make the marinade, place the tamarind pulp in a small nonreactive bowl and mix it with 3 tablespoons of very warm water. Let the tamarind pulp rest until it softens, 10 to 15 minutes. Squeeze and massage the softened tamarind pulp through your fingers, loosening the fruit's soft auburn-colored pulp from the shiny black seeds, brittle brown skin shards, and sinewy bits of string. With your fingers, remove all the solid pieces from the liquid and discard them; all that will remain is a thick caramel-colored extract. Set the tamarind extract aside.
- Place the coriander seeds in a small food processor. Pulse until the coriander is well ground and dusty, about 2 minutes. (Don't remove the coriander from the food processor at this point — you're going to grind it again along with the other flavoring-paste ingredients.)
- Add the tamarind extract, shallots, garlic, turmeric, ginger, palm sugar, oil, and salt to the food processor. Pulse until you have a smooth paste the consistency of creamy mashed potatoes. (If the paste does not purée properly and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water, 1 tablespoon at a time, periodically turning the processor off and, with a spoon, scraping the unground portions down toward the blade as you go.) Transfer the blended marinade into a nonreactive bowl large enough to hold the beef.
- Slice the beef into long, 1/4-inch-thick strips against (not with) the grain of the meat, as you would if carving a cooked piece of London broil. The pieces should be no wider than 1 inch.
- Add the sliced beef to the bowl and combine it well with the marinade, making sure that every piece is coated. Allow the beef to marinate at room temperature for 1 to 2 hours.
- Thread the beef strips onto the presoaked bamboo skewers, weaving the point of each skewer through the center of the beef every 1/4 inch to make sure it holds tight and remains secure while it cooks. Use 1 to 4 pieces of beef per skewer, depending on how long the pieces are, making sure that the beef extends from the tip to the middle of the skewer. Leave plenty of room so you can grab the skewer at the bottom — the meat should not extend from one end to the other.
- To cook the beef on a grill, first prepare a medium-hot wood charcoal fire and oil the grill rack liberally. When the fire is hot (this may take up to 20 minutes), place each skewer on the grill, making sure that the beef, not the skewer, is directly over the heat. Grill the beef until it is cooked through and has begun to pick up a few crispy brown-black spots, about 2 to 5 minutes (depending on how hot the fire is). Turn the skewers over carefully and continue grilling until the other side is browned, another 2 to 5 minutes. Do not overcook the meat — it will dry out if you do. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray.
- To broil the beef in the oven, preheat the broiler for at least 5 minutes and position the rack so that the satay skewers will be 3 inches from the heat source. Line a half-sheet pan with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide the pan into the broiler. Broil until the meat begins to turn golden brown and develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes of broiling. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray. If the surface doesn't char (your broiler or the distance from the flame may not allow it to), don't worry — as long as the meat is cooked through, the satay will taste wonderful. Do not overcook the meat; it will be unpleasantly dry.
- Transfer to a serving dish and let the skewers rest for about 1 minute, until they are cool enough to handle. Serve immediately.
My Indonesian Satay Adventure: A Culinary Journey Through Java
The aroma hit me first – a smoky sweetness that hung heavy in the humid air. It was the unmistakable scent of satay, grilling over charcoal fires in the heart of Bogor, West Java. I was a young woman, backpack in tow, exploring Indonesia, and the street food scene was my absolute favorite. It wasn't just about filling my stomach; it was an immersion into the culture, a chance to connect with the vibrant pulse of everyday life. This particular evening, I found myself captivated by Jimi, a street vendor with a smile as warm as his satay. Night after night, I watched him work his magic, the rhythmic clatter of his wooden stick against the grill a soothing soundtrack to my Indonesian adventure.
What I loved most about Jimi’s satay was the simplicity of the flavors. He used quality ingredients, focusing on fresh, vibrant tastes that allowed the natural goodness of the beef to shine through. There was nothing flashy or complicated about it; it was honest, hearty food made with passion. He used ginger, coriander, and palm sugar, creating a harmonious blend of sweet and savory notes. The tamarind in the marinade was a genius touch; it worked like magic, tenderizing even the chewiest cuts of beef, making them melt in your mouth. That's the kind of culinary skill that comes from years of experience, a deep understanding of ingredients, and a love for sharing good food with others. I spent several nights watching him, learning his technique, slowly building up the courage to ask him for his recipe. He graciously shared it with me, and this recipe represents the culmination of that wonderful experience.
Beyond the delicious food itself, the satay vendors are an integral part of Indonesian culture. They're not just cooks; they're storytellers, community builders, and symbols of the nation’s rich culinary heritage. The makeshift kitchens they set up in the streets and alleys are temporary havens where people gather, sharing stories, laughter, and of course, delicious food. The sense of community was palpable; neighbors would gather, joining in the conversation and enjoying the shared experience of waiting for their satay to be grilled to perfection. It was more than just a meal; it was a connection, a social event, an experience that is woven into the very fabric of Indonesian daily life. This recipe isn't just about the satay itself; it's a recipe for connecting with a culture, a people, and a way of life.
Making this satay at home always brings back a flood of memories. The rhythmic chopping of the shallot and garlic, the whirring of the food processor blending the marinade, the satisfying sizzle of the beef hitting the hot grill – each step is a sensory journey back to those warm Indonesian nights. It's a reminder that some of life's greatest joys are found in simple moments of connection, delicious food, and the richness of cultural experiences. More than just a meal, Jimi’s satay is a taste of adventure, a flavor of community, and a testament to the power of good food to connect us all. I hope you enjoy it.
Ingredients: This recipe will list all the ingredients needed to make this delicious Beef Satay. The specific quantities will be provided in the recipe itself.
Instructions: Please refer to the step-by-step guide provided for detailed instructions on how to prepare and cook the Beef Satay. Remember, the key to a perfectly tender and flavorful satay is to use a quality cut of beef, marinate it adequately, and grill it carefully. Don't be afraid to experiment with different grilling methods to find what works best for you!
