Indonesian BBQ with curry sauce

May 29, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

This delicious barbecue recipe was the winning recipe in the 1990 National Beef Cook-Off. When preparing this recipe be sure to allow at least three hours to marinate the beef.

This recipe is from the Beef Industry Council, a division of the National Live Stock and Meat Board.

Indonesian Beef Satay

1 pound beef flank steak, partially frozen

3 to 4 tablespoons soy sauce

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped onion

1 teaspoon packed light brown sugar

1 clove garlic, minced

1/8 teaspoon curry powder

Peanut Curry Sauce, recipe given below

Condiments such as fresh pineapple chunks, cucumber chunks, green onion brushes and red bell pepper strips as desired

Partially freeze beef flank steak to firm. Meanwhile, soak 12 ten-inch bamboo skewers in water at least ten minutes. Combine all ingredients but beef and peanut curry sauce.

Cut steak slices diagonally against the grain into one-eighth-inch thick slices. Thread equal amounts of beef slices tightly (weaving back and forth in one-half-inch folds) on each skewer. Place beef skewers and marinade in dish, turning to coat. Cover dish and marinate in refrigerate three to four hours or overnight, turning occasionally. Meanwhile, prepare peanut curry sauce. Remove beef skewers from marinade; bring marinade to a boil. Place skewers on grid over medium coals. Grill five to six minutes or to desired doneness, turning occasionally and brushing with cooked marinade. Garnish with fresh fruit and vegetable condiments. Serve with peanut curry sauce. Makes four servings.

Peanut Curry Sauce

2 tablespoons each cream of coconut and creamy peanut butter

1/4 teaspoon each curry powder and grated fresh ginger

Combine all ingredients in small bowl and mix well.

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