Grilled Beef Satay Recipes

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Steps:

• Instructions 1. FOR THE BASTING SAUCE: Whisk all ingredients together in bowl. Reserve one-third of sauce in separate bowl. (Use reserved sauce to apply to raw beef.) 2. FOR THE BEEF: Whisk oil, sugar, and fish sauce together in medium bowl. Toss beef with marinade and let stand at room temperature for 30 minutes. Weave beef onto 12-inch metal skewers, 2 pieces per skewer, leaving 1 1/2 inches at top and bottom of skewer exposed. You should have 10 to 12 skewers. 3a. FOR A CHARCOAL GRILL: Poke twelve 1/2-inch holes in bottom of roasting pan. Open bottom vent completely and place roasting pan in center of grill. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour into roasting pan. Set cooking grate over coals with grates parallel to long side of roasting pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3b. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Leave all burners on high. 4. Clean and oil cooking grate. Place beef skewers on grill (directly over coals if using charcoal) perpendicular to grate. Brush meat with one-third basting sauce (portion reserved for raw meat) and cook (covered if using gas) until browned, about 3 minutes. Flip skewers, brush with half of remaining basting sauce, and cook until browned on second side, about 3 minutes. Brush meat with remaining basting sauce and cook 1 minute longer. Transfer to large platter and serve with peanut sauce. Technique How to Prep Lemon Grass The tender heart of the lemon grass stalk is used to flavor many Southeast Asian dishes, including our Grilled Beef Satay. While lemon grass is often steeped in soups and stews and removed before serving, it can also be minced and left in the dish. When buying lemon grass, look for green (not brown) stalks that are firm and fragrant. 1. Trim dry leafy top (this part is usually green) and tough bottom of each stalk. 2. Peel and discard dry outer layer until moist, tender inner stalk is exposed. 3. Smash peeled stalk with bottom of heavy saucepan to release maximum flavor from fibrous stalk.

Steps:

• For the Peanut Sauce: in a small bowl, blend peanut butter, 1/3 cup dressing, curry and pepper; Set aside.
• Cut steak into 1/8-inch strips, set aside.
• For marinade, blend 1/2 cup dressing, brown sugar, cilantro and ginger.
• In large, shallow non-aluminum baking dish or plastic bag, pour 1/4 cup marinade over steak; turn to coat.
• Cover, or close bag, and marinate in refrigerator, turning occasionally, up to two hours; Refrigerate remaining marinade.
• Remove steak from marinade and discard marinade.
• On skewers, thread steak; Grill steak, turning once and brushing frequently with refrigerated marinade, for two to three minutes.
• Serve with peanut sauce.