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| 3/4 |
lb |
New York or Fillet Steak |
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Marinade:
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| 1/2 |
cup |
Soy Sauce |
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| 1 |
tsp |
Chili Flakes |
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| 3/16 |
tsp |
Tumeric |
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| 1 |
tbsp |
Honey |
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| 1/2 |
tsp |
Ground Cumin |
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Szechuan Sauce:
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| 6 |
tbsp |
Butter |
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| 1 |
|
Green Onion (chopped fine) |
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| 1/4 |
cup |
Soy sauce |
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| 2 |
cloves |
Garlic (blanched) |
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| 1 |
cup |
Brown Veal or Chicken Stock |
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| 1 |
tsp |
Chili Flakes |
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| 1. |
Soak skewers in cold water and refrigerate for one hour.
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| 2. |
Cut Steak into 24 3"long x 1" wide -inch strips, each weighing about 1/2 ounce. Skewer each piece on a six inch skewer. Refrigerate until needed.
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| 3. |
Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinade, unrefrigerated, about 15 minutes.
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| 4. |
Preheat the grill or broiler while the steak is marinating.
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| 5. |
Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the stock, soy, and chili pepper flakes, and cook 1 or 2 minutes longer. Stain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.
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| 6. |
Broil skewers of steak until medium rare, about 30 to 40 seconds each side. Be careful not to burn skewers.
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24 Skewers
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