A beef satay appetizer was one of the many ideas, a restaurant I used to work at, came up with to use up leftover trim after portioning out steak cuts. Most customers were never aware, but as an employee, I thought it was fun to order this appetizer and then try to determine what cut of meat each bite came from. Occasionally you could tell by just looking. But, after it was cooked, sometimes you had to taste it to decipher the origin of each bite. You always hoped for a skewer full of $19 per lb. tenderloin rather than all sirloin. But, it was also fun if you got all four cuts (tenderloin, sirloin, NY, and rib eye).
PB & J Beef Satay
-one 1 to 2 lb. skirt or flat iron steak (sliced on the bias into thin strips)
Marinade:
-1 container purple grape juice concentrate
-1 c. soy sauce
– ½ c. sliced green onions
Combine all three ingredients in a large Ziploc bag. Add sliced beef. Marinate for at least 1-2 hours. Thread meat onto skewers soaked in water for at least 15 minutes. I also coat the meat side of the skewers with olive oil to prevent sticking. After the meat is threaded on the skewers I spray it with cooking spray so it will not stick to the grill. Heat gas grill to high. Sear meat for 6 minutes (total), turning once after 3 minutes. Remove from grill and let rest for a couple of minutes. Serve with peanut dipping sauce. EAT!
Dipping Sauce:
-½ c. chunky peanut butter
– 2 T. soy sauce
– 1 T. brown sugar
– 1 clove garlic minced
– 1 T. sesame oil
– 1 T. lime juice
-1 T. chili sauce
– ¼ to ½ c. coconut milk
– 2 to 4 T. water
Combine all ingredients into a food processor. Start with ¼ c. coconut milk and 2 T. of water. Add more of each or one or the other until desired consistency of sauce is reached.
I love the idea I came up with here but I could not taste the grape flavor as much as I, thought I would, or wanted to. Also, I think, the marinade cured the meat a little so I ended up with a little bit of a jerky consistency. Next time I make this I think I will just salt and pepper the meat, then stir up some sort of grape glaze using grape jelly, green onions, and soy sauce to coat the beef after it is grilled. The dipping sauce turned out great, exactly what I had in mind.
Compelling Calorie Clue: ~ 64 corn nuts or a little under 1 oz. These are another go to salad topper for me.
