(because he asked nicely, I gave Nyoki some raw beef)

Tri Tip Beef Satay (makes 6 appetizer servings)

Wine Pairing: Reisling 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.

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

Bamboo Skewers

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

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, 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.