Start by cutting the beef into 1/4-inch thick slices against the grain. Then dice each slice into small, bite-sized pieces and place them into a mixing bowl.

For the marinade, grind the coriander, cumin, and black peppercorns until fine. Add the lemongrass, galangal, turmeric, cinnamon, sugar, salt, vinegar, and coconut milk. Mix thoroughly and pour this aromatic blend over the sliced beef.

Massage the marinade into the meat for a few minutes, cover, and refrigerate for at least one hour (the longer, the better!).

While the beef is marinating, grind the roasted peanuts and sesame seeds into a fine meal in a food processor.

In a pot over medium-low heat, warm 1/4 cup of coconut milk, then add the red curry paste and cook for about 2 minutes.

Stir in the remaining coconut milk, ground peanuts, fish sauce, palm sugar, and tamarind paste. Let that simmer for about 5 minutes until thick.

In a small saucepan, combine vinegar, sugar, and salt to make the pickling liquid. Stir until dissolved then let cool.

Once cooled, toss in cucumber, shallots, and chilies. Set aside.

Skewer the marinated beef pieces onto the soaked bamboo skewers.

Preheat your grill to medium heat and brush each skewer with coconut milk to keep them moist while cooking.

Grill each skewer for about 2-3 minutes on each side or until cooked to your liking. Look for beautiful charred markings!

Mix the pickled cucumber mixture with the pickling liquid right before serving.

Present the beef satay with a side of the peanut sauce and Ajaad for dunking.