Description
South West Beef Satays
These South West Beef Satays are a great outdoor treat that can also easily be the main course for a lazy weekend meal. Or even make them ahead of time and throw them together last minute for a satisfying, quick dinner. For an alternative to beef, try chicken or shrimp.
Recipe by Lena McCormick, Stratford Chefs School
Printable Recipe
Ingredients
| 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 |
Instructions
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.
Reviews
There are no reviews yet.