Beef Satay
Marinated with soy, brown sugar, a ton of aromatics, herbs, and chilies, this beef satay is sweet, savory, with just a touch of heat.
Servings 5 people
Equipment
- 8-10 wooden skewers
Ingredients
- 2 lbs chuck steak or bottom round steak
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp neutral oil canola, vegetable, or avocado
- 1/2 cup cilantro chopped
- 1/4 cup Thai basil removed from the stems and chopped
- 5-6 Thai chilies or a heavy pinch of chili flakes
- 1/2 tsp grated lemongrass
- 2 garlic cloves grated
- basmati rice
Micro Green Salad
- microgreens
- 3-4 Persian cucumbers
- mint
- cilantro
- 1 lemon
- olive oil
Instructions
- Prep the meat by placing it in the freezer for 20-30 minutes prior to cutting. Locate the direction of the grain and, with a sharp knife, cut thin strips in the opposite direction (against the grain). On a chuck or bottom round steak, the grain is probably going horizontal, so cut vertical strips.
- In a bowl, combine the marinade ingredients: soy sauce, brown sugar, oil, chopped cilantro and Thai basil, chilies, grated lemongrass, and garlic. Add the meat to the bowl, toss to coat thoroughly, and cover. Place in the refrigerator for a minimum of 1 hour.
- While the meat is marinating, prepare the microgreens salad without dressing and store it covered in the fridge until you are ready to serve the beef. Refer to the post for suggested ratios for the salad; adjust the quantities based on the number of people dining.
- After the beef has marinated, take one strip of meat at a time and pierce one end with a skewer. Thread the meat onto the skewer using a zigzagging motion, folding it in on itself. Keep the meat tight on the skewer, ensuring it's secure but not overly tight.
- Preheat the grill to 450°F - 500°F. Once hot, place the skewers directly on the grate. Cook with the lid down, turning every 3-4 minutes, for approximately 12 minutes total. Adjust cook time appropriately (ie. cooking faster or slower than directions).
- When ready to serve, dress the microgreen salad. Sprinkle with a pinch of salt, drizzle with olive oil, and squeeze fresh lemon juice over it, starting with the juice of half a lemon and adjusting to taste.
- Serve with rice, the microgreens salad, and optional peanut sauce.