Preparation / Directions:
You can use London broil, skirt steak, flank steak or tri-tip for this satay.
Slice the beef into thin strips, about 1/4 inch thick by 1 inch wide).
Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Grind the seeds in a spice or coffee grinder.
Make the marinade: Place all the marinade ingredients in a blender and blend on high speed for 1 minute. Pour marinade into a shallow bowl.
Place meat strips in the bowl and coat all sides with the marinade.
Marinate beef for a minimum of 2 hours to overnight in the refrigerator.
Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer.
Grill over hot coals for 4-5 minutes per side. DO NOT overcook.
Serve with your favorite peanut sauce.
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