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2 pounds
flank steak
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2 tablespoons
dark Muscovado sugar
Dispensers and Storage Options
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3
shallots, quartered
Tools for Shallots Options
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1/4 cup
rice wine vinegar
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2 tablespoons
soy sauce
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2 tablespoons
lime juice
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2 teaspoons
sesame oil
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2 cloves
garlic, peeled
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Hot Sweet Dipping Sauce
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2 tablespoons
ground red pepper
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1/2 cup
soy sauce
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1/4 cup
lemon juice
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2 tablespoons
honey
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1 tablespoon
sugar
Dispensers and Storage Options
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5 cloves
garlic
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1
jalapeño pepper
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1/4 cup
sweet red pepper, diced
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1/4 cup
red onion, diced
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2 tablespoons
roasted sea weed
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2 tablespoons
roasted sesame seeds
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Equipment List:
Cooking Instructions
Slice the beef into 1/2-inch slices against the grain. Place them in a nonreactive bowl.
Sprinkle the sugar over the beef and toss to coat evenly. Allow it to sit for 10 minutes.
In the bowl of a food processor fitted with the metal blade, combine the shallots, vinegar, soy sauce, lime juice, oil and garlic. Blend to form a smooth mixture. Pour over the beef. Let it marinate, covered, for 1 to 2 hours.
Soak 24 bamboo skewers in water for 30 minutes. Drain.
Preheat a grill to medium-high heat.
Drain the beef and discard the marinade. Thread the beef onto the skewers. Grill for 5 to 6 minutes, until browned, turning once. Do not overcook. Serve with the dipping sauce.
To make sauce: Blend all ingredients together in the bowl of a food processor. Serve with beef satay.
Serves 8 to 10
chefs™ Kitchen