Grilled Beef Satay
Posted: Tue Jan 18, 2011 4:15 am
Grilled Beef Satay
Ingredients:
Basting Sauce:
3/4 cup coconut milk
3 tablespoons dark brown sugar
3 tablespoons fish sauce
2 tablespoons vegetable oil
3 shallots, minced
2 stalks lemongrass, tough outer leaves removed, bottom 5 inches minced
2 tablespoons grated ginger
1 1/2 teaspoons ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
Beef:
2 tablespoons vegetable oil, plus extra for cooking grate
2 tablespoons dark brown sugar
1 tablespoon fish sauce
1 (1 1/2 to 1 3/4 pound) flank steak, halved lengthwise, then sliced on slight angle against grain into 1/4-inch thick slices
Special Equipment: Disposable aluminum deep roasting pan
Preparation:
Basting Sauce:
Whisk all ingredients together in bowl.
Beef:
Whisk oil, sugar, and fish sauce together in medium bowl. Toss beef with marinade and let stand at room temperature for at least 30 minutes, or refrigerated for up to 24 hours. Weave beef onto 12-inch metal skewers, 2 pieces per skewer, leaving 1-inch at top and bottom of skewer exposed. You should have between 10 and 12 skewers.
Charcoal Grill:
Light large chimney starter mounded with charcoal (7 quarts, about 120 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 25 minutes.
Meanwhile, poke twelve 1/2-inch holes in bottom of disposable aluminum roasting pan, and place in center of grill. Empty coals into pan. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes.
Gas Grill:
Turn all burners to high, close lid, and heat until hot, about 15 minutes.
Scrape cooking grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Place beef skewers on grill (directly over coals if using charcoal) perpendicular to grate. Brush meat with one-third basting sauce and cook (covered if using gas) until browned, about 3 minutes. Flip skewers, brush with half of remaining basting sauce and cook until browned on second side, about 3 minutes. Brush meat with remaining basting sauce and cook for 1 minute longer. Transfer to large platter and serve with peanut sauce and/or cucumber relish.
Note: Fresh lemon grass can be omitted, but the dish will lack some complexity. Don't be tempted to use jarred or dried lemon grass-
their flavor is characterless. You will not need the disposable aluminum
roasting pan if using a gas grill. Our preference is to use metal skewers, but 12-inch bamboo skewers that have been soaked in water for 30 minutes can be substituted. Serve with Peanut Sauce and/or Cucumber Relish (recipes follow)
Peanut Sauce
Ingredients:
1 tablespoon vegetable oil
1 tablespoon Thai red curry paste
1 tablespoon dark brown sugar
2 medium garlic cloves, minced
1 cup coconut milk
1/3 cup chunky peanut butter
1/4 cup roasted unsalted peanuts, chopped
1 tablespoon juice from 1 lime
1 tablespoon fish sauce
1 teaspoon soy sauce
Preparation:
Heat oil in small saucepan over medium heat until shimmering. Add curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring to simmer. Whisk in peanut butter until smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature. Makes about 1 1/2 cups.
Cucumber Relish
Ingredients:
1/4 cup white vinegar
2 tablespoons sugar
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice
1/4 teaspoon red pepper flakes
1/4 cup fresh mint leaves, coarsely chopped
1 shallot, minced
1 tablespoon fish sauce
Preparation:
Bring vinegar and sugar to boil in small saucepan over high heat, stirring to dissolve sugar. Transfer vinegar mixture to bowl and cool to room temperature, about 30 minutes. Stir in cucumber, red pepper, mint leaves, shallot, and fish sauce. Refrigerate until needed. Makes about 1 1/2 cups
Ingredients:
Basting Sauce:
3/4 cup coconut milk
3 tablespoons dark brown sugar
3 tablespoons fish sauce
2 tablespoons vegetable oil
3 shallots, minced
2 stalks lemongrass, tough outer leaves removed, bottom 5 inches minced
2 tablespoons grated ginger
1 1/2 teaspoons ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
Beef:
2 tablespoons vegetable oil, plus extra for cooking grate
2 tablespoons dark brown sugar
1 tablespoon fish sauce
1 (1 1/2 to 1 3/4 pound) flank steak, halved lengthwise, then sliced on slight angle against grain into 1/4-inch thick slices
Special Equipment: Disposable aluminum deep roasting pan
Preparation:
Basting Sauce:
Whisk all ingredients together in bowl.
Beef:
Whisk oil, sugar, and fish sauce together in medium bowl. Toss beef with marinade and let stand at room temperature for at least 30 minutes, or refrigerated for up to 24 hours. Weave beef onto 12-inch metal skewers, 2 pieces per skewer, leaving 1-inch at top and bottom of skewer exposed. You should have between 10 and 12 skewers.
Charcoal Grill:
Light large chimney starter mounded with charcoal (7 quarts, about 120 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 25 minutes.
Meanwhile, poke twelve 1/2-inch holes in bottom of disposable aluminum roasting pan, and place in center of grill. Empty coals into pan. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes.
Gas Grill:
Turn all burners to high, close lid, and heat until hot, about 15 minutes.
Scrape cooking grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Place beef skewers on grill (directly over coals if using charcoal) perpendicular to grate. Brush meat with one-third basting sauce and cook (covered if using gas) until browned, about 3 minutes. Flip skewers, brush with half of remaining basting sauce and cook until browned on second side, about 3 minutes. Brush meat with remaining basting sauce and cook for 1 minute longer. Transfer to large platter and serve with peanut sauce and/or cucumber relish.
Note: Fresh lemon grass can be omitted, but the dish will lack some complexity. Don't be tempted to use jarred or dried lemon grass-
their flavor is characterless. You will not need the disposable aluminum
roasting pan if using a gas grill. Our preference is to use metal skewers, but 12-inch bamboo skewers that have been soaked in water for 30 minutes can be substituted. Serve with Peanut Sauce and/or Cucumber Relish (recipes follow)
Peanut Sauce
Ingredients:
1 tablespoon vegetable oil
1 tablespoon Thai red curry paste
1 tablespoon dark brown sugar
2 medium garlic cloves, minced
1 cup coconut milk
1/3 cup chunky peanut butter
1/4 cup roasted unsalted peanuts, chopped
1 tablespoon juice from 1 lime
1 tablespoon fish sauce
1 teaspoon soy sauce
Preparation:
Heat oil in small saucepan over medium heat until shimmering. Add curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring to simmer. Whisk in peanut butter until smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature. Makes about 1 1/2 cups.
Cucumber Relish
Ingredients:
1/4 cup white vinegar
2 tablespoons sugar
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice
1/4 teaspoon red pepper flakes
1/4 cup fresh mint leaves, coarsely chopped
1 shallot, minced
1 tablespoon fish sauce
Preparation:
Bring vinegar and sugar to boil in small saucepan over high heat, stirring to dissolve sugar. Transfer vinegar mixture to bowl and cool to room temperature, about 30 minutes. Stir in cucumber, red pepper, mint leaves, shallot, and fish sauce. Refrigerate until needed. Makes about 1 1/2 cups