Beef Satay with Pickled Cucumber Salad

• 1/4 cup cashews
• 1 teaspoon coriander seeds
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 1 -inch piece fresh ginger, peeled and chopped
• 1 tablespoon sambal oelek or other Asian chili paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/4 cup fresh lime juice
• 1 1/2 pounds boneless beef tri-tip
• 12 wooden skewers, soaked in water for at least 20 minutes
• Vegetable oil, for grilling
• Pickled Cucumber Salad, recipe follows
• Lime wedges, for serving
• Pickled Cucumber Salad
• 1 teaspoon coriander seeds
• 1 cup rice wine vinegar
• 1/4 cup white sugar
• Kosher salt
• 1/2 to 1 serrano chile, halved lengthwise and sliced
• 3 Kirby cucumbers, halved lengthwise and sliced on the diagonal
• 2 medium carrots, halved lengthwise and sliced on the diagonal
• 1/4 cup fresh cilantro leaves

1. 1.
2. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat.
3. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
4. 2.
5. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
6. 3.
7. Slice the beef against the grain into 1/4-inch thick slices.
8. Thread the beef onto the skewers.
9. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
10. 4.
11. Prepare a grill for high heat cooking.
12. Brush the grill grate with oil.
13. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes.
14. Serve over Pickled Cucumber Salad with lime wedges.
15. Calories: 418
16. Total Fat: 14 grams
17. Saturated Fat: 4 grams
18. Total Carbohydrate: 34 grams
19. Protein: 40 grams
20. Sodium: 1460 milligrams
21. Cholesterol: 73 milligrams
22. Fiber: 2.5 grams
23. 1.
24. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
25. 2.
26. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan.
27. Bring to a boil over medium heat and cook 5 minutes.
28. 3.
29. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes.
30. Drain the cucumber and carrot mixture.
31. Calories: 86
32. Total Fat: 0 grams
33. Saturated Fat: 0 grams
34. Total Carbohydrate: 21 grams
35. Protein: 1 gram
36. Sodium: 628 milligrams
37. Cholesterol: 0 milligrams
38. Fiber: 2 grams

cashews, coriander seeds, shallots, garlic, ginger, sambal oelek, fish sauce, brown sugar, lime juice, boneless beef tri, wooden skewers, vegetable oil, cucumber salad, lime wedges, cucumber salad, coriander seeds, rice wine vinegar, white sugar, kosher salt, serrano chile, kirby cucumbers, carrots, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beef-satay-with-pickled-cucumber-salad-recipe.html (may not work)