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These mouthwatering appetizers are sure to please any group you may be hosting. They are a great outdoor treat, can be the main course for a lazy weekend meal, or made ahead and thrown together last minute for a satisfying, quick dinner. For an alternative to beef, try chicken or shrimp. Recipe by Lena McCormick |
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| 1 pound | beef tenderloin - cut into 2-3” long strips, cut ½” wide and ¼” thick | ||
| 3/4 cup | Roasted Garlic Olive Oil | ||
| 3 Tbsp | South West Blend | ||
| 1/2 cup | Peanut Sauce | ||
| 3 Tbsp | Chopped cilantro for garnish | ||
| 20 | Wooden skewers - soaked in water for at least 30 minutes | ||
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| Combine the oil and the herbs and coat beef thoroughly. Marinate at least 2 hours, or overnight. Thread beef onto skewers that have been soaked in water for at least 30 minutes. Place an oiled grill pan over medium heat and grill satays for 3-5 minutes per side, until nicely seared and cooked to your preference. Place on a plate, top with cilantro and serve with Kitchen Connaisseur Peanut Sauce for dipping. Although beef tenderloin is the choice cut for this dish, many other cuts can be used. Try top sirloin, strip loin, sirloin tip, fast-fry or rouladen. Keep in mind, the tougher the meat, the longer you would want to marinate them, to tenderize as much as possible. |
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