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. Special equipment: 12 wooden skewers, soaked in water for at least 20 minutes
2. 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.
3. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.
4. 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.
5. 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.
6. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
7. 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.
8. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.