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Cut each steak, including the fat, into 1 inch strips (each 1/4
inch thick) and place in a nonreactive mixing bowl. Stir in the
sugar, coriander, turmeric, cumin, pepper, fish sauce, and
vegetable oil. Marinate the beef, covered, in the refrigerator for
at least 3 hours and as long as overnight.
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Arrange the sates on the grate, sliding the grill shield or
folded foil under the exposed part of the skewers to keep
them from burning. Grill until cooked to taste, about 30
seconds to 1 minute per side for medium rare, a little longer
for medium. (In general, Southeast Asians eat their sates
medium to medium-well.) Serve with Singapore Cucumber
Relish and Singapore Peanut Sauce if desired.
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