Beef Satay

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For the marinade:

1		green onion, finely chopped
1/3		cup ketchup
1/4		cup light soy sauce
3		tablespoons dark brown sugar
3		tablespoons fresh lime juice
1		tablespoon peanut oil
1		teaspoon grated fresh ginger
1		teaspoon minced garlic
1/4		teaspoon crushed red pepper flakes
-1/2		pounds top round or beef tenderloin
1/4		cup creamy peanut butter

To make the marinade: In a small bowl whisk together the marinade ingredients with 1/4 cup water.

Cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

Remove the meat from the bag, reserving the marinade. Thread the meat onto skewers, leaving space between the cubes. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill the beef cubes over Direct High heat until medium rare, 3 to 5 minutes, turning once halfway through grilling time.

Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers.

(This recipe is from Weber.Com recipe section)

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Mojo Beef Kabobs

 

 

Ingredients:

1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

 

 Mojo Sauce:

1/4 cup fresh orange juice
1/4 cup fresh lime juice
   3 tablespoons finely chopped fresh oregano
   3 tablespoons olive oil
   2 tablespoons finely chopped fresh parsley
   1teaspoon ground cumin
   1teaspoon minced garlic
3/4 teaspoon salt Preparation:
1. Whisk Mojo Sauce ingredients in small bowl. Set aside.

2. Cut beef steak into 1-1/4 inch pieces; season with pepper.

3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

4. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.

5. Serve kabobs drizzled with sauce.

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Steak Kabobs

Ingredients:
1 12ounce can of beer
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon coarsly ground black pepper
1 to 1 1/2 pounds of beef in 1 inch cubes
12 to 18 pearl onions
1 green bell pepper (seeds, ribs, stem removed) cut into wedges

Preparation:
Combine beer, sugar, oil, soy sauce, garlic, vinegar and black pepper in a non-reactive bowl. Add the cubed beef and marinate over night in the the fridge. Remove beef, drain and save the marinade.
Put the saved marinade in a small saucepan and simmer for 15 to 20 minutes.
Thread beef, onions, and bell peppers on skewers. Brush with oil and sprinkle with salt and freshly ground pepper. Grill the kabobs over medium-hot fire for about 4 minutes each side, until beef is done.
Serve the simmered marinade on the side or drizzled over the kabobs.

Note: You could add a little heat if you want by adding some ground chipotle, cayanne, etc. pepper to the marinade or sprinkle chili powder on the kabobs right before cooking. You could also add a couple of dashes of the chipotle flavor Tabasco sauce to the simmered marinade.

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