It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.
This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.
If you look around the produce aisle at your town’s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that’s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John. With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!
2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick Satay Marinade: 1 tbsp grated ginger 4 cloves garlic, crushed 2 tbsp minced onion 1/4 cup packed brown sugar 1/4 cup fish sauce 2 tbsp soy sauce 2 tbsp vegetable oil 2 tbsp ground coriander 1 tbsp cumin 1/2 tsp turmeric 1/8 tsp cayenne pepper 1 rounded tbsp minced lemongrass
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