Curtis Stones Ginger Beef Sirloin Satay With Charred Asian Vegetables Food

CURTIS STONE'S GINGER BEEF SIRLOIN SATAY WITH CHARRED ASIAN VEGETABLES

Steps:

• To prepare the satays: In a blender or food processor, combine the cilantro stems, soy sauce, jalapeño, ginger, garlic, brown sugar, sesame oil and pepper, and blend until puréed
• With the machine running, slowly add 2 tablespoons of the olive oil, blending well
• Using the spiked surface of a meat mallet, gently pound both sides of the slices of beef to tenderize them
• Place the beef slices in a large baking dish and coat with the marinade
• Cover and marinate for at least 45 minutes at room temperature, or for up to 1 day in the refrigerator
• Prepare a grill for high heat
• Place a grill tray on the grill rack
• Thread the beef slices lengthwise onto the soaked bamboo skewers so that they lie flat
• Set aside
• To grill the vegetables: In a large bowl, toss the bok choy, cabbage, snow peas and onion with the oil to coat
• Season with salt
• Transfer the vegetables to the hot grill tray and cook, tossing occasionally, for about 10 minutes, or until they are slightly charred but still crisp-tender
• Transfer the grill tray to a large baking sheet and set aside
• To grill the satays: Lightly coat the meat with the remaining 1 tablespoon oil
• Grill for about 2 minutes per side, or until lightly charred on the outside but still medium-rare in the center
• Divide the rice and vegetables among four plates and drizzle with the soy sauce
• Top with the satays, sprinkle with the cilantro leaves, and serve
• *Grill toys - "Just as I have different pots and pans to use on my stove, I've also got fun tools to cook pretty much anything on my grill
• One of my favorite toys is a grill tray-a sturdy perforated metal sheet that sits on the grill grates and prevents even the smallest ingredient from falling through
• With it, I'm able to virtually "stir-fry" veggies on my outdoor bbq that normally would have to be cooked on the stovetop
• "

BEEF SATAYS WITH ASIAN DIPPING SAUCE

Steps:

• Soak 24- 6 inch wooden or bamboo skewers in water for 30 minutes.
• Freeze steak 20 minutes.
• Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce.
• Blanch yellow peppers in boiling water for 1 minute.
• Drain, rinse with cold water, and pat dry with paper towels.
• Toss in medium bowl with 2 tablespoons dipping sauce.
• Preheat broiler or BBQ.
• Slice steak into 24 very thin strips and sprinkle with salt.
• Thread 1 beef strip, 1 yellow pepper triangle and 1 scallion piece onto each skewer, twisting meat as you go.
• Broil or BBQ until cooked through, 3 to 5 minutes on each side.
• Serve 2 satays per person, with dipping sauce.