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Yield: 12 appetizer portions
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| Chef George Powell's Spicy Satay for an Asian Appetizer. |
RECIPE INGREDIENTS
1 beef tri-tip roast (2 1/2-3 pounds), cut against the grain in 1/4 inch slices
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| For the 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 tablespoon salt |
| 1 teaspoon freshly ground black pepper |
| 1 tablespoon Dijon mustard |
| 1 cup peanut oil |
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| For the Peanut Dipping Sauce: |
| 1 1/2 cups creamy peanut butter |
| 3/4 cup soy sauce |
| 1/2 cup cilantro, chopped |
| 2 tablespoons ginger, grated |
| 2 teaspoons garlic, minced |
| 1 tablespoon sesame oil |
| 3/4 cup peanut oil |
| 1/2 cup rice wine vinegar |
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DIRECTIONS
FOR THE BEEF SATAY AND MARINADE:
Thread sliced roast onto skewers.
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Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth.
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Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated.
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Place skewers of beef into marinade and refrigerate 2-4 hours.
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Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once.
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FOR THE PEANUT DIPPING SAUCE:
Place all ingredients in bowl of food processor. Process until smooth.
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Recipe reprinted by permission of txbeef.org. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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