Ingredients
1 tablespoon brown sugar
1/4 cup soy sauce
1 large clove garlic, very finely chopped
1-1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
Pinch cayenne
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 teaspoons grated orange zest
2 tablespoons olive oil
1-3/4 pounds 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
Plain yogurt (optional)
Preparation
In a large bowl, combine the brown sugar and soy sauce. Whisk in the garlic, spices, lemon juice, and orange zest, and gradually whisk in the olive oil.
Set aside 2 tablespoons of the marinade. Toss the beef cubes in the bowl with the rest of the marinade and marinate for 30 minutes at room temperature or for up to 8 hours in the refrigerator.
Prepare a medium-hot charcoal fire or heat a gas grill. Skewer the cubes, leaving a little space between each cube so they’ll cook all around. Grill, turning the skewers to brown on all sides to the point of slight charring, for about 8 minutes for medium rare.
Push the meat off the skewers and onto plates, drizzle with the reserved 2 tablespoons marinade, and garnish with cilantro or mint sprigs and a spoonful of yogurt, if you like.
