(Karoline Boehm Goodnick for The Boston Globe)
Serves 6
The soy sauce marinade for a satay, Southeast Asian strips of grilled meat, keeps the thin cuts juicy. Try sirloin tips, flat iron, or tri tip, and cut against the grain. Lemongrass, a woody perennial with citrus flavors, is a common seasoning in this dish. Remove the tough, exterior layers; chop the tender core. Make the peanut sauce up to a day in advance so when guests arrive, you can pour tropical cocktails (including one for the cook).
SAUCE
| 1 | stalk lemongrass, stripped of woody, outer leaves and chopped |
| 1 | shallot, chopped |
| 2 | teaspoons grated ginger |
| 1/2 | cup chunky peanut butter |
| 3 | tablespoons coconut milk |
| 2 | teaspoons soy sauce |
| 1 | teaspoon chili garlic sauce |
| 1 | teaspoon pepper |
| Juice of 1 lime | |
| 2 | tablespoons water |
1. In a bowl, stir together the lemongrass, shallot, ginger, peanut butter, coconut milk, soy sauce, chili sauce, pepper, lime, and water.
2. Cover and set aside.
MARINADE
| 1 | pound beef, cut into thin, 3-inch-long strips |
| 6 | tablespoons soy sauce |
| 1 1/2 | teaspoons chili garlic sauce |
| 2 | tablespoons coconut milk |
| 3 | tablespoons curry powder |
| 2 | tablespoons sugar |
1. In a bowl, toss beef with soy sauce, chili sauce, coconut milk, curry powder, and sugar.
2. Cover and refrigerate for at least 4 hours or for as long as overnight.
3. Heat a charcoal or gas grill to hot. If using charcoal grill, keep coals banked on one side. If using a gas grill, leave one burner turned off.
4. Thread each slice of beef onto an 8-inch bamboo skewer. Set the beef on the high heat, keeping the bare skewer away from the heat. Sear one side for 3 minutes; turn, and cook 3 minutes more. Serve with peanut sauce. Karoline Boehm Goodnick
© Copyright 2011 Globe Newspaper Company.
