Beef Satay with Peanut Sauce -

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Beef Satay with Peanut Sauce

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By Culinary Institute of America

Posted July 23rd, 2007

This article is reprinted with permission from Cooking at Home with The Culinary Institute of America, by The Culinary Institute of America, (2003, Wiley)

Cooking at Home with The Culinary Institute of America

Servings:	8
Author Notes:	Originating in Indonesia (where satay means "skewer"), quickly grilled meat served with a savory peanut dipping sauce has become a popular party dish. If you don't have metal skewers, look for wooden ones in the kitchenware sections of most supermarkets; soak them in water for about 30 minutes to keep them from scorching on the grill.
Ingredients:	1 1/2 pounds beef flank steaks 1/3 cup minced yellow onion 1/3 cup ketchup 1/4 cup soy sauce 1/4 cup dark sesame oil 3 tablespoons brown sugar 6 cloves garlic, minced 4 teaspoons minced jalapeño juice of 1/2 lime, plus wedges for garnish 1 tablespoon chili paste 2 teaspoons minced gingerroot 2 teaspoons salt 1/2 cup smooth peanut butter
Instructions:	Split the steak lengthwise and cut against the grain into thin strips. Whisk the onion, ketchup, soy sauce, sesame oil, brown sugar, garlic, jalapeño, lime juice, chili paste, ginger and salt with 1 cup water in a glass bowl. Pour into a resealable plastic bag and add the steak. Close, squeeze several times to distribute the marinade and refrigerate for 1-12 hours. Remove the beef from the marinade and thread lengthwise onto 16 skewers. Pour the marinade into a small saucepan and reserve. Prepare a grill for a hot fire. Grill the beef on the first side until browned, about 2 minutes. Turn over and grill to the desired doneness, about 2 minutes more for medium rare. Bring the marinade to a full boil. Add the peanut butter and stir until smooth, thinning with water as necessary to give it a saucelike consistency. Serve the beef satay with the sauce, garnished with the lime wedges.