Spicy Thai Beef Satay
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large whole flank steak (about 2 pounds)1/8 cup Worcestershire sauce1/8 cup soy sauce1/4 cup vegetable oil2 tablespoons Sriracha1/4 cup packed brown sugar1/4 cup minced fresh cilantro leaves2 medium garlic cloves, minced4 scallions , white and green parts, sliced thin
Soak skewers in water.
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
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
Nutritional Info Amount Per Serving
- Calories: 357.1
- Total Fat: 20.3 g
- Cholesterol: 75.6 mg
- Sodium: 494.8 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 0.0 g
- Protein: 31.1 g
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