Step 1

Cut the beef into ¼-inch thick slices against the grain, then cut each slice down into small, bite-sized pieces. Place into a mixing bowl.

Step 2

To make the marinade: Grind coriander seeds, cumin seeds, and black peppercorns in a mortar and pestle until very fine, then add lemongrass, galangal and fresh turmeric (if using); pound into a fine paste. Add the turmeric powder (if using), cinnamon, sugar, salt, vinegar, and coconut milk; stir to mix well.

Step 3

Pour the marinade over the beef and massage it with your hands, making sure that no pieces of meat are stuck together. Cover and refrigerate for at least 1 hour and up to overnight.

Step 4

Meanwhile, make the peanut sauce. Using a food processor or mortar and pestle, grind the peanuts and sesame seeds into a fine meal, being careful not to over grind them into nut butter.

Step 5

In a small pot over medium heat, bring about ¼ cup (60 ml) of the coconut milk to a boil. Turn the heat to medium-low, then add the red curry paste and stir to mix well. Keep cooking for about 2 minutes until it is very thick, and coconut oil starts to separate from the paste.

Step 6

Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce, palm sugar and tamarind paste. Simmer for about 5 minutes until it has thickened into a dip-like consistency, stirring frequently to prevent the bottom from scorching.

Step 7

Taste and adjust seasoning with more sugar, fish sauce, and tamarind paste as needed.

Step 8

To make the pickling liquid for the ajaad: In a small pot over medium heat, combine vinegar, sugar, and salt; cook just until the sugar is completely dissolved. Allow to cool completely.

Step 9

Skewer the beef onto bamboo skewers, making sure the skewer goes through the beef so the bamboo isn’t exposed, and do not let the tip of the skewer be exposed either. Put 3 pieces on each skewer, and lay them flat on a plate.

Step 10

Oil and preheat the grill to medium. Tear off 2 pieces of aluminum foil, each 8-inch wide, and fold them in half lengthwise so that you have a long rectangle about 4 inches wide. Place this onto the grill, and this is where the handles of the skewers will rest to prevent them from burning.

Step 11

Brush the top side of the skewers with coconut milk, then place them on the grill, coconut-nut-milk-side down. Brush the other side of the skewers with coconut milk and grill for a minute or so just until it has nice grill marks and is about halfway cooked. Flip the skewers and grill the other side just until done. These are small and thin skewers and should only take 2-3 minutes to cook, and you do not need to cover them. If you have space on the grill, you can grill your bread along with the skewers, otherwise you can grill them after.

Step 12

When ready to serve, finish the ajaad by placing the cucumber, shallots, and chilies into a small bowl then pour the cooled vinegar mixture over them. (Tip: You don’t want to combine the cucumber with the pickling liquid longer than about 10 minutes before serving to preserve the crunch and freshness of the cucumber.) Pour the peanut sauce onto a plate with a little depth, which will allow people to dip the whole skewer in one go. Serve the beef satay on a platter alongside the peanut sauce, ajaad, and toast.