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 SatayYield: 4–6 servingsAlthough 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, divided6 tablespoons (90 mL) freshly squeezed lime juice (from about 3 limes), divided6 tablespoons (90 mL) smooth or chunky peanut butter3 tablespoons (45 mL) chopped fresh cilantro leaves2 tablespoons (30 mL) brown sugar, divided1 tablespoon (15 mL) sweet rice vinegar2 teaspoons (10 mL) Sriracha or other Asian hot chili sauce, divided3 green onions, white and green parts, minced1 (1-inch [2.5-cm]) piece fresh ginger, peeled and chopped2 cloves garlic, peeled and mincedZest of 1 lime1 tablespoon (15 mL) vegetable oil1 (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.
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.