Sate, satay, barbecue, grilling – whatever the name, outdoor preparation and enjoyment of good food is natural in Thailand, with its warm climate and balmy evenings. Smoky, spicy aromas fill the night air as the sate cooks. No recipe is more aptly titled than this one – but it is delectable as well as simple.
Lay the steaks on a tray.
In a small bowl, combine the fish sauce, lime juice, soy sauce, pepper, sugar and sesame oil. Rub the steaks with this mixture, rubbing it evenly over each side. Allow to marinate at room temperature for 30 minutes.
Preheat the oven grill to high or make a charcoal fire in the barbecue. When the oven grill is very hot or the charcoal is ash white, grill the steaks for about 5–6 minutes on each side (if you like your steak rare), or longer if you want it better cooked.
Transfer to a warm platter and allow to rest for 10 minutes. Cut the steak into thin slices, garnish with the tomatoes, lime and cucumber, and serve at once.
© 2001 Ken Hom. All rights reserved.