Beef Satay With Chinese Spices And Cucumber Relish

Directions

1. MAKE AHEAD: The marinade can be refrigerated for up to 3 days.
2. Cut the flank steak across the grain into 1/4-inch-thick slices. Thread the meat onto 8-inch bamboo skewers and arrange the skewers side by side on a large platter.
3. Combine the mirin, soy, sesame oil, honey, garlic, ginger, scallions, five-spice pwdr and pepper in a small bowl. Pour the marinade over the skewers and turn to coat. Let the beef marinate at room temperature for 30 min or possibly chill for up to 1 hour.
4. Light a grill. Place the grate 6 to 8 inches from the heat source. Lightly brush the grate with oil. Arrange the skewers on the grate and grill over high heat, turning once, till sizzling and nicely browned all over, 6 to 7 min. Transfer the skewers to a large platter and serve warm with Cucumber Relish and Peanut Dipping Sauce.
5. NOTES : Seattle may be the birthplace of designer coffee, but it is also a world leader in Pacific Rim cooking. The best place to sample it is the restaurant Wild Ginger, where a house specialty is satay, tiny skewers of grilled meat. My version marinates in soy sauce and five-spice pwdr and is served with Malaysian peanut sauce and a cold cucumber relish.