Tri Tip Beef Satay
Makes 6 Appetizer Servings
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WINE PAIRING | |
|---|---|---|
| Riesling from Rheingau, Germany or Clare Valley, Australia | ||
This satay sauce has a pronounced lime flavor blended with garlic and a tiny bit of heat from the jalapeno and pepper. The sourness of the lime accentuates the flavor of the grilled beef.
INGREDIENTS
- Tri Tip Beef Skewer Ingredients
- 1 1/2lbs Grassfed Beef Tri Tip (you could also use Kobe Beef Tri Tip)
- 3 cloves of garlic
- ½ cup of olive oil (enough to coat)
- ½ bunch fresh thyme
- Portuguese Sea Salt to taste
- Satay Sauce Ingredients
- 1/3rd of a jalapeno
- 1 tsp fish sauce
- 1 tsp sesame oil or peanut oil
- 1 small clove of garlic
- Juice of 3 limes
- ¼ tsp freshly ground Tellicherry pepper
- Bamboo Skewers
DIRECTIONS
1
Cut the tri tip into long ribbon-like strips (1/4” thick, 1” wide).
2
Thread each strip onto a bamboo skewer.
3
Finely chop or slice the garlic, remove the thyme leaves from their stems.
4
Lay the skewers in a large baking dish, two layers maximum.
5
Top the skewers with the garlic, thyme leaves and olive oil.
6
Cover the baking dish and move it to the bottom of the fridge to marinate for 2-24 hours (the longer the better).
7
Make the satay sauce: Fine dice the jalapeno and garlic. Mix them with the lime juice, fish sauce, sesame or peanut oil, and tellicherry pepper.
8
Season the skewered beef strips with salt.
9
Grill the skewers until they’re cooked through, plate with the satay sauce on the side.