Skirt Steak Style Satay
Skirt Steak Style Satay
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Grilling these aromatic and beefy satays over charcoal will truly transport you to the bustling streets of Thai- land. Tamarind adds a natural sweetness and tart flavor to this marinade and can be found as a paste or whole pod at most grocers. Soak the pod or paste in warm water to create a puree the consistency of applesauce.
Ingredients
-
8-ounce Organic Prairie© Skirt Steak 1 lime, juiced
- 2 tablespoons tamarind puree
- 2 tablespoons lemongrass, chopped 1 Thai chili, chopped
- 1 tablespoon ginger, grated
- 2 garlic cloves, grated
- 1 1⁄2 tablespoons fish sauce
- 1 teaspoon cracked black pepper 1 tablespoon melted coconut oil
Directions
- Open package of Organic Prairie Skirt Steak and dry steak completely with a paper towel. Cut skirt steak lengthwise across the visible grain into 1-inch wide strips. Set these aside, covered and refrigerated.
To make the marinade, combine lime juice, tamarind puree, lemongrass, Thai chili, ginger, garlic, fish sauce and black pepper in a mortar and pestle or blender. Blend this mixture until the aromatics are finely chopped into a coarse marinade. Pour marinade over the skirt satays and ensure all the steak gets coated and covered in generous bits of lemongrass, garlic, chili, etc. Allow the skirt satays to marinate covered and refrigerated for 1 to 4 hours.
- Preheat a grill to high heat and/or prepare a white hot bed of charcoal. Take the marinated skirt satay and thread lengthwise through the center with a bamboo or other wood or metal skewer.
- To cook the skirt satays, first ensure the grill grates are brushed clean and the grill is hot and preheated. Brush the skirt satays with coconut oil on both sides and place directly on the grill. Cook for 1 minute before flipping. Once both sides have been grilled and show signs of browning, continue to move and turn the satays around the grill for another minute or so until skirt satays are browned and perhaps even a little crispy on the edges.
- Serve and enjoy!
