GRILLED BEEF SATAY
Fresh Choices, by Rochelle Davis, David Joachim
Makes 10 appetizer servings
This Indonesian dish has become an American favorite. Strips of marinated beef are skewered, grilled, and served with a spicy peanut sauce. It makes a great appetizer or even a modest main dish served with rice and a salad.
• 2½ pounds pasture-raised or organic beef top round, about 1½" thick
• 3 tablespoons organic tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 3 tablespoons chopped fresh ginger
• 2 scallions, chopped
• 2 cloves garlic, minced
• 2 teaspoons toasted sesame oil
• 1½ teaspoons crushed red pepper flakes
• 1/2 cup peanut butter
• 1 cup pasture-raised or organic chicken broth
Put the beef in the freezer for 30 minutes to make it easier to cut.
Meanwhile, mix together the tamari or soy sauce, rice vinegar, and honey in a medium microwaveable bowl.
Pour 1/4 cup of this marinade into a large, shallow dish or resealable plastic bag.
Stir the ginger, scallions, garlic, sesame oil, and 3/4 teaspoon pepper flakes into the dish or bag.
Reserve the remaining marinade in the bowl.
Cut the cold beef crosswise (against the grain) into 1/4"-thick slices.
Put the slices in the dish or bag with the seasoned marinade. Cover or seal and refrigerate for 30 minutes or up to 8 hours for more flavor.
Preheat the grill to medium. Soak bamboo skewers in water for at least 30 minutes.
Thread the beef slices onto skewers, poking each slice at least twice.
Spread out the slices on the skewers so that the beef lies flat, which helps it to cook evenly.
Grill the skewers, turning once and basting with the marinade occasionally, until the meat is no longer pink, about 5 minutes per side.
Add the peanut butter, broth, and the remaining 3/4 teaspoon pepper flakes to the reserved marinade.
Microwave on medium until hot, stirring occasionally, about 2 minutes.
Serve the sauce with the beef skewers.