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TIMING

Prep: 10 minutes

(plus 5 minutes for sauce)

Marinate: 1 hour Grill: 6 to 8 minutes

GRILL TOOLS AND EQUIPMENT

• 12 long bamboo skewers

• 12 small pieces aluminum foil

• Long-handled tongs or grill mitts

• Long-handled basting brush

* * *

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1½ pounds boneless beef short ribs

¼ cup pineapple juice

2/3 cup Vietnamese Dipping Sauce (page 398)

2 tablespoons salted butter

½ cup chopped fresh basil leaves (about 20), preferably Thai basil

Oil for coating grill grate

DIRECTIONS

1. Put the bamboo skewers in a roasting pan and add enough water to cover.

2. Cut the beef into ¼-inch-thick slices (about 24 slices). Toss with the pineapple juice and ¼ cup of the dipping sauce in a bowl. Cover and refrigerate for 1 hour.

3. Heat the grill as directed.

4. Arrange 2 beef slices on each skewer, threading the skewer through the length of each slice 2 to 3 times to secure it as flat as possible. Wrap a piece of foil around the exposed end of each skewer.

5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill, cover, and grill until browned on one side, about 2 minutes. Turn and brush with a thin layer of the remaining dipping sauce; grill for 2 minutes. Turn and brush with more sauce; grill for 1 minute. Turn and grill for 1 minute more. Transfer to a serving plate.

6. As soon as the beef is done cooking, melt the butter in a small skillet. Add the basil leaves and stir until wilted, a few seconds. Brush onto the beef. Serve 3 skewers per person.

* * *

Photo: Vietnamese Beef Satay Basted with Basil Butter

Grilled Satay Salad

In this satay, Thai peanut sauce is used both as a grilling sauce for chicken and as the base for a salad dressing that is tossed with baby greens, cucumber, scallions, and red peppers. The chicken strips are marinated and grilled on skewers and then served on top of the salad.

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 cup Thai Coconut Peanut Sauce (page 397)

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

1 pound boneless, skinless chicken breasts

8 cups field greens or baby lettuce mix

½ small cucumber, cut into thin strips

2 scallions, roots trimmed, thinly sliced

1 red bell pepper, stem and seeds removed, cut into thin strips

Oil for coating the grill screen

DIRECTIONS

1. Put the bamboo skewers in a roasting pan and add enough water to cover; soak for at least 30 minutes. Heat the grill as directed. Put the grill screen on the grill.

2. Combine the peanut sauce, vinegar, and lime juice in a small bowl. Cut the chicken into ¼-inch-thick slices (about 24 slices). Toss with ¼ cup of the sauce in another bowl; set aside.

3. Wash your hands well and toss the greens, cucumber, scal-lions, and red pepper in a large bowl.

4. Arrange 2 chicken slices on each skewer, threading the skewer through the length of each slice 2 to 3 times to secure it as flat as possible. Wrap a piece of foil around the exposed end of each skewer. Discard any sauce that has come into contact with the chicken.

5. Coat the grill screen with oil. Put the prepared skewers on the screen and grill, covered, until the chicken pieces are browned and firm, 2 to 3 minutes per side.

6. Toss 1/3 cup of the remaining sauce with the salad and divide among 4 plates. Put 3 skewers on each plate and top with a small amount of the sauce. Serve the remaining sauce