The Phizzing Tub...

A little bit of this and a little bit of that. Daily Ramblings, recipes, photos and whatever else I like to share along the way.

5/17/2009

Lemongrass Beef Sates - Recipe


Nate enjoys cooking and now his interest has turned to grilling this year.
A few weeks back he asked to try a new recipe out of a book he received as a gift this past Christmas.
I took him shopping for all of the items, dh helped with cutting the meat but otherwise it was all Nateman.
The recipe is from the How to Grill Cookbook by Steven Raichlen and it is quite tasty!
There is a bit of zip to them - which is another aspect of food Nate really enjoys - spicy.
They were quite easy to make and were really good.
We have renamed them around our house Nate's Beef Sates. :)

We did not use any of the ideas for serving them but I included one of the ideas, if you want the others check out the book.


* Exported from MasterCook *

Lemongrass Beef Sates

Recipe By: Steven Raichlen
Serving Size: 8
Categories: Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 stalks lemongrass * - trimmed & finely chopped (1/3 cup), leaves reserved
3 cloves garlic -- coarsely chopped
2 large jalapeno pepper -- seeded and chopped **
1/4 cup cilantro -- fresh and chopped
3 tablespoons brown sugar
2 teaspoons corriander -- ground
1/3 cup soy sauce ***
1/4 cup lime juice
4 tablespoons vegetable oil
1 1/2 pounds flank steak

  • Prepare the marinade: combine the lemongrass, garlic, chiles, cilantro, and brown sugar in a mortar or food processor and pound with the pestle or process to a coarse paste. Work in the coriander, soy sauce, lime juice and 2 tablespoons of oil.
  • Score and then slice the flank steak crosswise into long thin strips and thread the strips onto skewers. Arrange the skewers in a shallow dish. Pour the marinade over the beef and let marinate for 30 minutes, turning the skewers to ensure even seasoning.
  • Make a basting brush from the reserved lemongrass leaves.
  • Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill gate. Arrange the sates on the grill so that the meat is over the fire and the exposed skewers are away from the heat. Grill the beef, basting with the remaining oil, using the lemongrass brush, until cooked. 1-2 minutes per side.
  • Arrange the sates on ta platter or banana leaf and sprinkle with the peanuts and cilantro.


1/4 cup coarsely chopped fry - roasted peanuts and 1/4 cup chopped fresh cilantro

Source:
"How to Grill"
Copyright:
"2001"
Yield:
"36 "
- - - - - - - - - - - - - - - - - - -

Per Serving: 253 Calories; 16g Fat (56.0% calories from fat); 18g Protein; 10g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 750mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES:

You can use these as a light meal and thsi would serve 4.
If used as an appetizer this will serve 6 - 8

* 2 -3 stalks of lemongrass - it is up to you

**You can use 1 -3 Thai chiles or jalapeno peppers - Nate used 2 jalapeno peppers.

*** You can use either soy sauce or fish sauce.


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