Friday, April 9, 2010

Cooking with Grass-Fed Beef - Episode 6: Sirloin Tip Beef Satay

This video recipe for Beef Satay is the sixth in a series of videos I'm doing with grass-fed beef from Steve Normanton, focusing on how to cook the various cuts. This time I had some lovely looking sirloin tip to work with, and being in the mood for something Thai-ish, I decided to try some beef satay.

This video recipe is really more about the marinade than the meat, as this will work with almost any cut of beef. If you want to splurge, you can use tenderloin, which is super-tender, and really is a nice choice. If you're on the other end of the luxury meat spectrum, you can use a cheap cut like rump steak, or you can split the
difference and use something in the middle, like this sirloin tip.

I'll sacrifice a little tenderness for flavor any day, and as long as you slice nice and thin, against the grain, you can't go wrong. As I show in the video, I like to put lots of meat on the skewer, so I can caramelize the surface without having to worry about the lean, grass-fed beef drying out.

All the ingredients, some of which may sound exotic, should be fairly easy to find in any large, higher-end grocery store. By the way, these skewers can be done with chicken or pork, and I can personally verify they are just as delicious. Enjoy!




Ingredients:
2 pounds thinly sliced beef
3 cloves garlic
1/4 cup brown sugar
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons fresh very finely minced or pureed lemongrass
1 tablespoon freshly grated ginger
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon ground coriander
1 tablespoon fresh lime juice

19 comments:

JimmerSD said...

Doing this one this weekend. Thanks John!

Anonymous said...

Great Recipe, worked really well with rump.
chef john, I would love to see your version of the famous 'La Porchetta'.
this Pork's gone to (Italian) heaven.

eve+line said...

I love satay! I once had 55 satays at a sitting. Your recipe looks fantastic! I think you've got all the correct spices there.

I have a question though - why do you call it Thai Style? Is it the lemongrass? Because lemongrass is used in Singaporean satays too. And satay, of course, is Javanese in origin.

Anyway, I had to cringe when I saw that pile of coriander on the peanut sauce. NO CORIANDER IN SATAY SAUCE please!!! The satay sauce is usually flavourful enough. Chinese satay stalls (selling pork satay) will add a dollop of grated pineapple, but that's it.

YUMS!! I love satay!!!

Anonymous said...

i love these southeast asian flavors but i just did not know how.
it looks so easy and delicious. thanks.

inertia said...

The satay skewers look well and good, but what about the peanut sauce? Any special suggestions there? Peanut butter and chilli (flakes perhaps?)

love your work.

Cheers,
Grant.

Chris K. said...

A few satay tips:

1. Chilling the meat in the freezer for about 30 minutes will make it easier to slice thinly, if you're having difficulty getting even cuts.

2.For tougher cuts of beef (flank, for example), a tablespoon or so of tamarind extract or nectar added to the marinade will help tenderize the meat. If you do this, don't marinate for more than 5 hours. Otherwise the meat will get mushy. Yuck.

3. When using fresh lemon grass, bruise it before adding to the marinade. This helps release all that lemony flavor.

4. I like to leave plenty of room at the end of each skewer. Much easier to handle when grilling and eating. Try to keep the skewer ends off direct heat or they'll char before the meat's done.

Chef John said...

I just used a simple sauce of peanut butter, thinned with hot water, rice vinegar, lime, a little soy and some hot pepper and cilantro. I like cilantro, but apparently not authentic (but tastes good to me)

Jtree said...

Looks delicious, this is on my list for cooking this summer.

What's up with putting your plate right on the grill?

Miriam said...

Of possible interest...

NPR recently did a story on grass fed beef v. corn fed, with a taste test.

You can find it here: http://www.npr.org/templates/story/story.php?storyId=125722082

Congrats on the blog award!

{ uMy } said...

you may add more shallot and galangal to the marinade.they'll make it more sweet n juicy. :)

Servlet said...

I haven't even finished watching the video, and I'm already in love with this recipe. Thank you, thank you, thank you.

Anonymous said...

very cool. but I think there is hoisin sauce (don't know if I spelled that right) in the peanut sauce. :) looks tasty good!

PrimeBrit said...

Chef. I live on a 1 x 7 mile island on the Gulf of Mexico, I'm a transplanted Brit and I do maintain that I am the grill master. How did that happen? Well, you now have a hand in me maintaining that moniker through 2010 and beyond!

adri_anah said...

Tried it today for lunch and it turned out delicious! The flavor was really mild (maybe because i cut the measurements in half) but that was a good thing. I had never used coriander before, but now i will remind myself to use it more often ;) thanks chef!

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johny4jaguar said...

Awesome.

-- said...

Could I pan sear these? 2 mins a side on med high?

Thomas S said...

any substitute for lemon grass here?