Beef Satay Skewers with Habanero Peanut Sauce

Cooking food on the grill is seasonal for most people in this part of the country. Once the snow starts to fly and the temperatures drop below the freezing mark for good, grilling is put on the back burner.

But real grilling aficianados do it year-round. And when the weather is as mild as it has been the past two winters, they are joined by some of the fair-weather types.

So with that in mind, here’s a grilling recipe from Jaden Hair, television chef, food columnist and award-winning food blogger at Steamy Kitchen (www.steamykitchen.com), which I came across today. It’s for beef satay skewers with a habanero peanut sauce.

Satay, for the uninformed, is a dish of seasoned, skewered and grilled meat served with a sauce. It’s typically diced or sliced chicken, beef, pork, fish or other meat that originated in Indonesia, where it has become a national dish. (Some grillers even use tofu.) It’s also popular in other Southeast Asian countries, as well.

Beef Satay Skewers with Habanero Peanut Sauce
FOR THE BEEF SATAY:
½ cup onion, finely diced
3 cloves garlic, through garlic press
1 tablespoon grated fresh ginger
1 teaspoon sugar
2 teaspoons Asian red chili sauce (like sambal oelek or sriracha)
1 tablespoon minced fresh cilantro
¼ cup soy sauce
2 teaspoons sesame oil
½ lime, juiced
1½ pounds skirt steak, ½-inch thick slices
bamboo skewers, soaked in water
FOR THE HABANERO PEANUT SAUCE:
1 cup smooth peanut butter
½ cup hot water
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon cumin
¼ teaspoon habanero pepper, finely minced, to taste
½ teaspoon curry powder
1 lime, juiced
FOR THE BEEF SATAY:
For marinade, mash together the onion, garlic, ginger and sugar using mortar and pestle or food processor. Or if you have chopped your ginger, garlic and onion fine enough, no need to do anything further. Add this mixture into a resealable bag. To the same bag, add in the red chili paste, cilantro, soy sauce, sesame oil and lime juice. Massage to mix well. Add in the beef strips. Marinate 1 to 2 hours or up to overnight. In the meantime, prepare the Habanero Peanut Sauce.
When ready to cook, heat grill to high, direct heat. Thread beef onto bamboo skewers.
Grill for 3 to 4 minutes on each side while continuously basting with marinade. Serve with habanero peanut sauce (below).
FOR THE HABANERO PEANUT SAUCE:
Whisk together all ingredients until smooth. If the sauce is too thick, whisk in an additional tablespoon of hot water.

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