Ingredients
1 Tbs. brown sugar
4 Tbs. soy sauce
1 large clove garlic
1 1/2 tsp. ground cumin
3/4 tsp. ground coriander
pinch of cayenne
1/4 tsp. or to taste fresh ground pepper
1 Tbs. fresh lemon juice
3/4 tsp. grated orange zest
2 Tbs. olive oil
1 3/4 lb boneless rib-eye steak, about 1 1/2 to 2 inches thick and cut into 1 1/2- to 2-inch cubes
Sprigs of fresh cilantro or mint and yogurt
Preparation
In a large bowl, combine the brown sugar and soy sauce. Squeeze the garlic through a press held over the bowl, scraping off and adding the garlic that sticks to the bottom of the press. Whisk in the spices, lemon juice, and orange zest, and gradually whisk in the olive oil.
Set aside 2 Tbs. of the marinade. Toss the beef cubes in the bowl with the rest of the marinade and marinate the meat at room temperature, covered for 30 min., (or for up to 8 hours in the refrigerator), turning the meat several times in the marinade.
Prepare a medium-hot charcoal fire or heat a gas grill. Skewer the cubes, leaving about half an inch of space between each cube so they’ll cook all around. Grill the meat, turning the skewers to brown on all sides to the point of slight charring, for about 8 min., depending on your grill, for medium to medium rare.
Push the meat off the skewers and onto plates, drizzle with the reserved 2 Tbs. marinade, and garnish with cilantro or mint sprigs and a spoonful of yogurt or sour cream, if you like.
