In Indonesia, satay is the common ware of street vendors. They set up shop with a tiny grill and a basket of the pre-skewered meat and grill up the satays to order. The clever vendors tap a wooden stick on their grills to make an unmistakable tap-a-tap-a sound to attract customers and let people know that they're ready for some barbecuin'. If the sound doesn't pique your curiosity, the smoky smell of caramelized meal will definitely get ya.
You should expect the same reaction when you start up your Traeger and release the smoke signals into the sky from searing these skewers of sweet, marinated meat. Not many of us have been Indonesia, but after trying your hand at these easy satays, you'll have your own little taste and it will leave you wanting more.
PREP TIME: 1 hour 10 minutes, including marinating time
COOK TIME: about 8 minutes total
RECOMMENDED PELLETS: Hickory, Mesquite or Apple
SERVES: 6 to 8
2 pounds flat-iron steak, or boneless rib eye
1 bottle Traeger Carne Asada Marinade, or your favorite teriyaki-style marinade
3 cloves garlic, peeled and crushed with the side of a knife or cleaver
2 green onions (scallions), trimmed, and white and green parts thinly sliced
1 or 2 red, yellow or orange bell peppers cut into chunks (optional)
Purchased Asian-style peanut sauce (optional)
1/4 cup chopped dry-roasted peanuts
Lime wedges for garnish
Using a sharp knife, cut the steak into 1/3-inch strips on a sharp diagonal. (This will not only maximize the length of the strips, but will ensure the meat’s tenderness.) Put into a resealable plastic bag or a large bowl.
Pour the Carne Asada marinade over the meat, and stir in the garlic and onions. Refrigerate for 1 hour.
Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer that has previously been soaked in water. For a little bit of color and added texture, thread a piece or two of bell pepper onto the end of each skewer (optional).
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Grill the satays, turning once, for 3 to 4 minutes per side. (Indonesians prefer their meat well-done.)
Meanwhile, pour the peanut sauce into a small bowl and put on one end of a plate or platter. Arrange the satays on the dish, and sprinkle with the chopped peanuts and more scallions, if desired. Garnish with lime wedges.
Beef Satay Skewers Recipe.docx (12.55 kb)