Beef Satay with Peanut Dipping Sauce
Chef George Powell's Spicy Satay for an Asian Appetizer
Servings: 12 appetizer portions
Prep Time: 20 minutes
Cook Time: 8-12 minutes
Ingredients:
1 beef tri-tip roast (2½-3 lbs.), cut against the grain in 1/4 inch slices
Marinade:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup freshly grated ginger
3 cloves garlic
1/2 cup chopped cilantro
1 Tbsp. salt
1 tsp. freshly ground black pepper
1 Tbsp. Dijon mustard
1 cup peanut oil
Peanut Dipping Sauce
Instructions:
Thread sliced roast onto skewers.
Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth.
Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated.
Place skewers of beef into marinade and refrigerate 2-4 hours.
Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once.
Serve with Peanut Dipping Sauce.
Suggestions:
Flat iron may be used in place of the tri-tip.:
Tips:
If using wooden skewers, soak in water 10-30 minutes before adding beef
to prevent burning.
Recipe courtesy of the Texas Beef Council
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