Beef Satay

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  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 scallions. Refrigerate for 1 hour.

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  Ingredients

  • 2 Pound Black Flat Iron Steak

  • 1 Bottle Carne Asada Marinade, of Choice

  • 2 Clove garlic, minced

  • 2 scallions, chopped

• 2

  Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer.

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• 3

  When ready to cook, set the Traeger to High and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

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• 4

  Grill the satays, turning once, for 3 to 4 minutes per side.

  Grill: 500 ˚F

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• 5

  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. Garnish with lime wedges.

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  Ingredients

  • As Needed Peanut Sauce

  • 1/4 Cup chopped dry-roasted peanuts

  • 2 limes