Monday, May 17, 2010

Indonesian Beef Satay

1 pound skirt or flank steak, trimmed
3 tablespoons fresh lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon Asian fish sauce
2 teaspoons dark brown sugar
2 garlic cloves, minced
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper
16 (9-inch) bamboo skewers, soaked in water for 30 minutes

Peanut Sauce:
1 tablespoon canola oil
1/4 cup minced shallots
2 garlic cloves, minced
3/4 teaspoon Thai red curry paste (we used Thai Kitchen brand)
1/3 cup creamy peanut butter
2 tablespoons hoisin sauce
2 teaspoons dark brown sugar
2/3 cup water
1 tablespoon fresh lime juice

1. To make the satay: If using skirt steak, cut the meat crosswise into 4 pieces, each about 4 inches long. Slice each piece across the grain into 4 strips 1 inch wide. Lightly pound the strips to flatten them. If using flank steak, halve the meat lengthwise, then thinly slice it across the grain into 30 to 40 1/4-inch strips. (Tip: Partially freezing the meat for 45 minutes makes it easier to slice).

2. Whisk the lime juice, soy sauce, fish sauce, dark brown sugar, garlic, curry powder, and crushed red pepper in a medium bowl. Add the steak and toss gently. Cover and set aside at room temperature for 30 minutes.

3. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.

4. Thread 1 piece of skirt steak, or 2 to 3 pieces of flank steak, onto the skewers, stretching each piece taut to maximize contact with the grill.

5. Grill the skewers until the steak is seared and just cooked through,
about 2 minutes per side. Serve with the Peanut Sauce. Serves 4. SAFETY
NOTE: If you plan to eat right off the skewer, be sure to use bamboo
(not metal) to avoid burns.

6. To make the peanut sauce: Heat the oil in a small saucepan. Add the
shallots, garlic, and Thai red curry paste and sauté over medium-low
heat until the shallots and garlic are just tender and fragrant, about 3

7. Stir in the peanut butter, hoisin sauce, dark brown sugar, and water.
Bring the mixture to a boil and simmer for 1 minute. Stir in the lime
juice and let the sauce cool slightly. Serve warm or at room
temperature. Makes 1 2/3 cups.

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