Sate Beef Skewers

Next time you have an extra steak, devote it to these sate beef sticks. They’re an easy, pretty party food. You can marinate the meat early in the day and skewer it several hours before serving. Refrigerate, covered, until ready to broil.

Marinade:

1/4 teaspoon ground anise seed
1/4 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 shallot, chopped
2 cloves garlic, minced
1 inch fresh ginger root, peeled and minced
2 stalks of lemon grass, white part only, outer layer removed if hard, minced
1 tablespoon brown sugar
2 tablespoon peanut oil
1 teaspoon soy sauce

1 New York strip or sirloin steak, about 8 ounces and 1 1/2 inches thick (choose a very even rectangular cut)
Bamboo or wooden skewers

(NOTE: Soak skewers in water for an hour or so before cooking to prevent them from burning in the broiler)

Trim steak of fat and freeze for half an hour or so for easier slicing. Using a very sharp knife, cut it into thin (about 1/8 inch thick) ribbons.

In a shallow dish, combine all marindade ingredients except oil and soy sauce. When they’re well blended, mix in the oil and soy sauce.

Toss meat slices with marinade to cover completely. Marinate 2 – 3 hours.

Preheat broiler.

Thread strips of marinated steak onto skewers and broil 1 – 2 minutes on each side, or until nicely browned. Serve immediately.



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