Lemongrass Beef Satay
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Prep Time: 35 minutes
Cook Time: 15 minutes
This satay is perfect cocktail-party fare: It is easy to eat with one hand, will satisfy the meat lovers in the crowd, and will tame the hunger of after-work party guests. For a cooling accompaniment, serve our Sesame Cucumber Relish.
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- 3 lb. boneless sirloin steak
- 3 Tbs. minced fresh lemongrass
- 3 Tbs. peeled and minced fresh ginger
- 3 Tbs. minced garlic
- 2 tsp. Asian sesame oil
- 1 Tbs. honey
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper, to taste
- Lettuce leaves for serving
- Peanut sauce for dipping (see related recipe at left)
- Peanut Sauce >
- Sesame Cucumber Relish >
Wine PairingThis pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.
Directions:Cut the beef into small cubes. In a bowl, combine the lemongrass, ginger, garlic, sesame oil, honey, salt and pepper to make a paste. Add the beef and toss to coat, then cover and refrigerate for 2 to 4 hours. Soak 30 wooden skewers in water to cover for 30 minutes.
Position a broiler rack about 4 inches from the heat source and preheat the broiler.
Drain the skewers. Divide the beef among the skewers, pushing the cubes fairly tightly together to prevent them from drying out. Place the assembled skewers on the broiler pan and broil, turning every 2 minutes with tongs, for 8 to 10 minutes total.
Meanwhile, stack the lettuce leaves and finely slice them crosswise. Make a bed of the shredded lettuce on a platter.
Transfer the satay to the platter. At this point, the satay can be held for about 15 minutes before serving. Serve with the peanut sauce for dipping. Serves 8 to 10.
Adapted from Williams-Sonoma Bride & Groom Entertaining, by Brigit Binns (Gold Street Press, 2007).