BBQ recipe - Beef satay
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This traditional satay sees a deliciously satisfying, hot nutty sauce provide the perfect compliment to a threaded kebab of tender beef. |
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1-1/2 pounds top round or beef tenderloin
1 green onion, finely chopped
1/3 cup ketchup
1/4 cup light soy sauce
3 tablespoons dark brown sugar
3 tablespoons fresh lime juice
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1 tablespoon peanut oil
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
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In a small bowl whisk together all ingredients (except the beef and peanut butter) with a quarter cup of water.
Now cut the beef into cubes, and place them in a large sealable plastic bag. Pour the marinade mix into the bag, ensuring the beef is well covered. Turn the bag to distribute the marinade and refrigerate for a couple of hours.
Remove the meat from the bag, reserving the marinade. Thread the meat carefully onto skewers, and allow to stand at room temperature for 20 minutes before grilling.
Grill the kebabs over direct heat, at high temperature, for 3 to 5 minutes (medium rare, a little longer if you prefer well-done), turning once halfway through grilling time.
Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers.
Thanks to www.weber.eu
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