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RECIPE ORIGINALLY APPEARED IN
GOURMET
AUGUST 2013
dashrecipes.com
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2 cloves garlic, sliced
1 Tbsp grated ginger
4 Tbsp fresh lime juice,
divided
+ Kosher salt and freshly
ground pepper
½ lb skirt steak, sliced
¼ inch thick
¼ cup hoisin sauce
1 Tbsp ketchup
+ Vegetable oil, for
grill grate
+ Lime wedges
+ Peanuts and sliced
scallions
1.
Preheat grill to medium-
high, direct heat. (Gas grill:
Turn on all burners. Charcoal:
Spread coals into an even
layer.) If using wooden skewers,
soak inwarmwater 20minutes.
2.
Combine garlic, ginger, and
2 Tbsp lime juice in a dish.
Season with salt and pepper.
Toss steak with marinade and
marinate 10 minutes.
3.
Meanwhile, make dipping
sauce: Whisk together hoisin
sauce, ketchup, and remaining
2 Tbsp lime juice in a bowl.
Season with salt and pepper.
4.
Weave 1 skewer through
each steak slice lengthwise,
stretching slice on skewer to
flatten. Season with salt.
5.
Oil grill grate. Grill skewers
to desired doneness, flipping
once, about 2 minutes for
medium-rare. Serve with
dipping sauce, lime wedges,
peanuts, and scallions.
PER SKEWER:
80 cal, 5g carbs,
6g protein, 4g fat, 20mg chol, 240mg
sodium, 0g fiber
from
EPICURIOUS
.COM
Beef Satay with Hoisin Dipping Sauce
HANDS-ON:
20min
•
TOTAL:
35min
•
SERVES:
4 as an appetizer, 2 as amain
start with
HOISIN
SAUCE
f
GIVE YOUR SKEWERS EASYASIAN FLAIR
TICKUP
It’s a
Funded by The Beef Checkoff
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