Wednesday, July 20, 2011

Rick Browne's Bangkok Satay

Football is messing with my grilling time.

Trevor just started his 2 hours a day, 4 days a week practices yesterday. That means I have to do meals that allow for advance prep before practice and then short cook times after practice ends at 8:30.

This dish from Rick Browne's new book 1,001 Best Grilling Recipes: Delicious, Easy toMake Recipes From Around the World fit the bill tonight. I prepped everything before I left so all I had to to when I got home was fire up the grill and cook it.
 

Bangkok Beef Satay
Yield: 4–6 servings
Although recipes and ingredients vary, satay usually consists of chunks or slices of meat on skewers that are grilled over wood or charcoal fires. Satay is usually served with a spicy peanut sauce or peanut gravy and accompanied by slivers of onion and cucumber in vinegar.

6 tablespoons (90 mL) dark soy sauce, divided
6 tablespoons (90 mL) freshly squeezed lime juice (from about 3 limes), divided
6 tablespoons (90 mL) smooth or chunky peanut butter
3 tablespoons (45 mL) chopped fresh cilantro leaves
2 tablespoons (30 mL) brown sugar, divided
1 tablespoon (15 mL) sweet rice vinegar
2 teaspoons (10 mL) Sriracha or other Asian hot chili sauce, divided
3 green onions, white and green parts, minced
1 (1-inch [2.5-cm]) piece fresh ginger, peeled and chopped
2 cloves garlic, peeled and minced
Zest of 1 lime
1 tablespoon (15 mL) vegetable oil
1 (11/2-pound [681-g]) beef steak (round, sirloin, rib-eye, or chuck)

1. Soak about 18 wooden or bamboo skewers in water for 1 hour.

2. In a medium bowl, combine 4 tablespoons of the soy sauce, 4 tablespoons of the lime juice, the peanut butter, the cilantro, 1 tablespoon of the sugar, the vinegar, and 1 teaspoon (5 mL) of the chili sauce, and 1 tablespoon (15 mL) of the sugar, stirring until it reaches a smooth, thick, gravy-like consistency. Cover and set aside.

3. To make the marinade, combine the remaining 2 tablespoons (30 ml) of the soy sauce, the remaining 2 tablespoons (30 mL) of the lime juice, the remaining 1 tablespoon of the sugar, the remaining 1 teaspoon (5 mL) of the chili sauce, the onions, ginger, garlic, lime zest, and oil. Process until puréed and set aside.

4. Cut the beef against the grain into pieces 6 inches (15 cm) long and ½ inch (1 cm) wide. Thread the beef lengthwise, piercing it in several places in an accordion fold, on the prepared skewers. Transfer the skewers to a large, shallow pan and pour the marinade over the meat. Cover and refrigerate for 3 to 4 hours.

5. Make sure the grill is clean and generously sprayed with nonstick grilling spray. Preheat the barbecue to medium high (350°F [180°C] to 400°F [200°C]).

6. Place a strip of heavy-duty aluminum foil across the front 3 to 4 inches of the grill. The bottom part of the satay skewers can rest on this, protecting the part you handle from burning.

7. Remove the skewers from the marinade and drain, discarding the marinade. Place the skewers on the grill over direct heat for 2 minutes per side, or until cooked through. Meanwhile, warm the peanut sauce in a small saucepan over low heat until it just barely begins to bubble.

8. Serve the satay on the skewers with small bowls of the warmed peanut sauce on the side, for dipping.

Reprinted with permission from 1,001 Best Grilling Recipes, by Rick Browne, Agate Surrey, 2011.

I prepped everything after work. I did it as written except I used cubes of strip steak instead of strips of sirloin steak.

As soon as we got home, I put 4 quarts of lit Kingsford in my SmokeHollow grill.


I grilled the kabobs for 8 minutes total since I wasn't using thin strips.  Then I “stir-fired” some peppers and onions for a side.


We were able to be eating this just about 30 minutes after getting home...

Not McDonalds. Not a frozen pizza. We ate a fresh and kick butt grilled dinner and it completely disappeared into a chorus of “that is soooo good!”.  The dipping sauce is mild, don't worry about the sririacha sauce making it too hot.  If you want hot, use more sriracha.  

I'll be posting more about 1,001 Best Grilling Recipes next week including a review, an interview, and a giveaway, so stay tuned.

16 comments:

  1. See, more people need to know how easy it is to have a good meal ready for your family, even when you are busy! This looks great, Chris... I'm off to check out that book... I want it!!! :)

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  2. This looks mouth watering delicious, Chris, and just proves that with a little advance thinking you can have a fresh, healthy meal at home (instead of in the car)after a busy day!



    Kim in MD

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  3. Looks awesome! Putting it on my menu for August! We too frequently eat dinner very late, especially in the summer due to activities. What is 1/2 hour for some delicious home-cooking? I always tell myself, if we drove to a fast food place, it would take about the same time as a well planned dinner anyway!

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  4. Yes please, my husband will thank me for this!

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  5. The phrase "that is soooo good" is music to a cooks ears. Beautiful photo Chris. One of your best I think. It's a challenge to plan in advance and cook at the last minute. Trever is a lucky young man.
    Sam

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  6. Great job thinking ahead and taking the time to do the prep work ahead of time. I always end up getting frazzled when I do all that running around during the dinner hours. This is a great option for those nights.

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  7. I feel like whenever kids join sports teams, it's a workout for the parents as well. But in the race to get dinner on the table at a reasonable hour, it seems like you came in first! Love the sound of that marinade!

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  8. The char on that meat looks picture perfect. Damn!

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  9. I am book marking this since soccer is starting to clip my kitchen wings. Gorgeous pictures Chris!

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  10. This looks so fantastic! Bookmarked.

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  11. This sounds wonderful and I'd get to use Sriracha sauce which I'm crazy for. Meals that you can completely prep ahead of time are the best and what's even better is the ingredients are always in my kitchen. Have a great weekend - stay cool!

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  12. On your recommendation I'll check out the book. Your satay looks wonderful and will shortly be duplicated on my grill. I hope you have a great day. Blessings...Mary

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  13. Hmmm this recipe looks so delicious and nice. Even it doesen`t like a very easy recipe i think i will try it. Thanks for sharing.

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  14. Boy this recipe looks really good! I participated in a lot of sports in school. Loved it, but hated all the practices.

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  15. Sweet and spicy. Thanks for shouting out a new book for everyone to read. Your recommends on anything related to grilling are trustworthy.

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  16. Satay is my favorite dish in Bangkok. I like the spicy variant.

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