2.0 – 1 reviews • Nut Recipes
| Total: |
3 hr 25 min |
| Prep: |
20 min |
| Inactive: |
3 hr |
| Cook: |
5 min |
Ingredients
- 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
- Vegetable oil, for grilling
- Pickled Cucumber Salad, recipe follows
- Lime wedges, for serving
- 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
Instructions
- 1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.
- 2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
- 3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.
- 4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.
- 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
- 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
- 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.