Make beef steak satay rain or shine
Published 9:00 pm Sunday, January 30, 2005
Flank steak’s been on sale lately, so if you’ve been wanting to buy some, but haven’t as yet pulled together a perfect plan for preparing it, Camano Island cook Susan Bender supplies us with a recipe that’s just the ticket.
Among other recommendations, this entree cooks under the broiler – not on the outdoor barbecue – so rainy weather isn’t going to present a problem.
She tells us, “I love to cook and share my recipes,” and aren’t we glad, because now we can all take a shot at making her:
Beef satay with peanut sauce
1 1/2pounds beef flank steak
1/2cup minced yellow onion
1/3cup ketchup
1/4cup soy sauce
1/4cup sesame oil
3tablespoons brown sugar
6cloves garlic, minced
4teaspoons minced jalapeno pepper
Juice of 1/2 lime
1tablespoon chili paste (available in the Asian section at supermarkets)
2teaspoons minced ginger root
2teaspoons salt
Water
Wooden skewers
1/2cup natural-style creamy peanut butter
Lime wedges for garnish
Split the steak in half lengthwise and cut against the grain into thin strips; set aside. In a glass bowl, whisk together the onion, ketchup, soy sauce, sesame oil, brown sugar, garlic, jalapeno, lime juice, chili paste, ginger, salt and 1 cup water. Pour into a resealable plastic bag and add the steak strips. Close, squeeze several times to distribute the marinade, and refrigerate 1 to 12 hours.
Soak wooden skewers in water for at least 1 hour before using. (This prevents them from catching fire.) Remove beef from marinade, reserving marinade, and thread strips lengthwise onto the soaked and drained skewers. Pour marinade into a saucepan and set aside.
Preheat broiler unit and broiler pan completely; surrounding the food with heat will prevent sticking and develop good texture and color. Leave the door of the broiler slightly ajar to allow steam to escape.
Broil beef on one side until browned, about 2 minutes; turn over and continue broiling to desired doneness, about 2 minutes more for medium-rare.
Set saucepan over high heat and bring to a full boil; add peanut butter and stir until smooth, thinning with water as necessary to give it a saucy consistency. Serve the beef satay with the sauce, garnished with fresh lime wedges.
Makes 2 to 4 servings.
RSVP: If the following people will send me their complete mailing address with ZIP code, the recipes you have requested will be mailed to you: Jim Flatt, Linda Davis, Patti David, Joann Hart and Diana Spak McCann.
SOS: Lynnwood cook Sharon Pendergrass decided to whip up a batch of the tropical slaw shared by Gracie Dinsmore of Arlington in the Jan. 21 Forum column. She says the salad is delicious, but wonders why this particular recipe calls for a half-teaspoon of salt. She also wonders where she can find the pineapple yogurt called for. She wound up substituting coconut cream yogurt, because the several stores she tried don’t stock the pineapple flavor.
SOS: Here’s the problem: a dish-drainer mat that looks scuzzy no matter how often or what it’s cleaned with, including LCR straight from the container. The intended new replacement, right out of its plastic wrapping, smelled like skunk. After two weeks propped up on the porch (in the wind), supposedly airing out, it still smells like skunk. Any ideas for removing the odor so it can actually be put to use in the kitchen?
If you can help, please write to Judyae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
The next Forum will appear in Wednesday’s Food section.
