Spicy Thai Beef SataySubmitted by: NICKITTY
IntroductionAdapted from http://www.meatwave.com/blog/g
rilled-thai-beef-satay-recipe Adapted from http://www.meatwave.com/blog/g
1 large whole flank steak (about 2 pounds)
1/8 cup Worcestershire sauce
1/8 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Sriracha
1/4 cup packed brown sugar
1/4 cup minced fresh cilantro leaves
2 medium garlic cloves, minced
4 scallions , white and green parts, sliced thin
Freeze flank steak for 30 minutes until firmed up. While the steak is is in the freezer, combine the Worcestershire sauce, soy sauce, oil, sriracha, brown sugar, cilantro, garlic, and scallions in a small bowl.
Remove from the freezer and slice the steak across grain on a bias into 1/4-inch-thick strips. Place the steak in a Ziploc bag, pour in the marinade, seal and toss to evenly distribute; open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 1 hour.
Weave meat onto individual skewers and lay flat in shallow container.
Grill over high heat, 3-4 minutes per side and lightly charred around edges.
Serving Size: Makes 24 Skewers, 4 skewers per serving