Beef Sate with Spicy Szechwan Sauce Posted by Darlene at 1/15/2002 8:42 pm 3/4 pound trimmed New York of filet steak Cut the steak into 24, 3 x 1-inch strips, each weighing about 1/2 ounce. Using 24, 6-inch bamboo skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed. Pour marinade over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes. Preheat the grill or broiler while the steak is marinating. Arrange the skewers of steak on the grill or under the broiler* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds on each side. Bring your broiler tray directly under the flame for best results. Presentation: Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately. Makes 24 skewers Marinade 1/2 cup soy sauce 1 tablespoon honey 1 teaspoon chili flakes 1/2 teaspoon ground cumin 1/2 teaspoon turmeric In a small bowl, combine all the marinade ingredients. Szechwan Sauce 6 tablespoons (3 ounces) unsalted butter 2 blanched garlic cloves, chopped fine (about 1 tablespoon) 1 green onion, chopped fine 1 cup chicken stock 1/4 cup soy sauce 1 teaspoon chili flakes In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and sauté over medium-high until soft, about 2 minutes. Pour in the stock, soy sauce, and chili pepper flakes, and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Serve warm.