Beef Satay with Chinese Spices and Cucumber Relish

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Directions

Beef Satay
Cut the flank steak across the grain into 1/4-inch-thick slices. Thread the meat onto 8-inch bamboo skewers and arrange the skewers side by side on a large platter.
Combine the mirin, soy, sesame oil, honey, garlic, ginger, scallions, five-spice powder and pepper in a small bowl. Pour the marinade over the skewers and turn to coat. Let the beef marinate at room temperature for 30 minutes or refrigerate for up to 1 hour.
Light a grill. Place the grate 6 to 8 inches from the heat source. Lightly brush the grate with oil. Arrange the skewers on the grate and grill over high heat, turning once, until sizzling and nicely browned all over, 6 to 7 minutes.
Transfer the skewers to a large platter and serve hot with Cucumber Relish and Peanut Dipping Sauce.

Peanut Dipping Sauce
In a processor, combine the tomato, cilantro, garlic, scallions, chile and lemongrass; pulse until finely chopped. Add the peanut butter, stock, fish sauce, lime juice, sugar and pepper and process until smooth. Transfer to a bowl and serve.

Cucumber Relish
In a bowl, combine the vinegar with the sugar, salt and pepper. Add the cucumbers, shallot and chile.