Sunda Grilled Cumin Beef Skewers With Roasted Eggplant and Garlic Yogurt Sauce

May 3, 2011 8:55:13 AM PDT
The Chinese American Service League (CASL) is holding its 22nd annual benefit dinner next week at the Hilton Chicago. Four of Chicago's renowned Asian American Chefs are preparing a 4-course dinner.

Makes 12 Skewers

14 oz New York Strip Steak cut into strips

Ginger Vinaigrette:
½ C Soy Sauce (Kikoman recommended)
¼ C Rice Wine Vinegar
2 T Canola Oil
2 T Sugar
1 tsp Minced Ginger
¼ tsp Minced Garlic
¼ tsp Fresh Lemon Juice
¼ bunch Minced Green Onion (Scallion)

Seasoning Mix:
1 T Cumin Powder
1 T Cornstarch
½ T Baking Soda
1 tsp Crushed Red Pepper

Use enough Ginger Vinaigrette to coat beef strips, then add seasoning mix and mix well to coat. Refrigerate and let marinate for 24 hours.
Place beef on skewers, grill to desired doneness.

For Roasted Eggplant Sauce:
1 Small Italian Eggplant
1 C Yogurt
1 T Tahini
¼ C Extra Virgin Olive Oil
1 T Minced Garlic
1 T Cumin Powder
1 T Chopped Parsley
½ T Chopped Fresh Oregano
½ tsp Lime Zest
Salt and Pepper to taste

Using a fork, puncture the skin of the eggplant and then place on grill or open flame to char the skin, rotate eggplant often to avoid over charring. Once uniformly charred, remove from heat and cover with plastic wrap in a bowl for 30 min. Once cool, peel off the skin and dice into rough chunks. Eggplant should be very soft, if not soft place in oven until tender.

Using a food processor, start with tahini, eggplant, garlic and olive oil and yogurt. Process until smooth, transfer to mixing bowl. Then add remaining ingredients and season to taste. Allow to cool before serving.