Home | Satay
Ingredients: 1 lb beef, tri-tip, skirt steak, or flank steak, cut into thin strips MARINADE 1 x lime, juice from 1 tbl lime zest 1 tbl peanut butter 1/2 cup coconut milk 1/4 cup honey 1/4 cup plum wine 1/4 cup soy sauce 1 tsp cumin seeds 1 tsp coriander seeds 2 tbl shallots, chopped 1 tbl garlic, chopped 1 tbl ginger root, fresh Method: Slice thin (about 1/4 inch thick by 1" wide) strips of the beef. Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Grind the seeds in a spice or coffee grinder. Make the marinade: Place all the marinade ingredients in a blender and blend on high speed for 1 minute. Pour marinade into a shallow bowl. Place meat strips in the bowl and coat all sides with the marinade. Marinate beef for a minimum of 2 hours to overnight in the refrigerator. Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer-do not compress the meat on skewer. Grill over hot coals for 4-5 minutes per side. DO NOT overcook. Serve with peanut sauce.
fooddownunder.com/cgi-bin/recipe.cgi?r=223188
