Beef Satay

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
60
FAT
8%
CHOL
10%
SOD
6%

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Ingredients for 20 servings

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

1/2 to 3/4 teaspoon salt

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

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