Beef Satay 2
Submitted by Snoopy12
Tender sirloin cubes marinated in soy sauce, honey, lime, and curry powder, then grilled on skewers until charred and smoky. Quick to prep, even quicker to disappear off the plate.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minStreet food energy, backyard grill setup.
Cubes of sirloin tip soak in a marinade that hits every note: salty soy, sweet honey, tangy lime, earthy curry, and a kick of chili powder.
Thirty minutes is all they need before you thread them onto skewers and throw them over hot coals.
Eight minutes later you have charred, caramelized beef bites that taste like they belong at a Bangkok night market, not your Tuesday evening.
Kitchen Tips
- Soak bamboo skewers in water for at least 20 minutes before using so they do not catch fire on the grill.
- Push the cubes close together on the skewer for medium-rare centers, or space them slightly apart for more well-done meat.
- The marinade doubles as a basting sauce. Set some aside before adding the raw beef and brush it on while grilling.
- Serve with a peanut dipping sauce or a squeeze of fresh lime for an extra layer of flavor.
Ingredients
Directions
Cut the meat into 1-inch cubes and place in a bowl or plastic bag.
In a 2-cup measure, combine the soy sauce, honey, lime juice, curry and chili powders, onion and garlic.
Blend thoroughly and pour over the meat.
Marinate for 30 minutes at room temperature.
Thread the meat on bamboo skewers, soaked in water to prevent charring, or on small metal skewers.
Push the meat close together if some rare portions are wanted or space it slightly for well done meat.
Grill 2 to 3 inches above hot coals until done as desired, about 8 minutes total cooking time for medium-rare.
Comments
