With its great flavor and its finger food appeal, this mouth watering Seashore Satay could easily become a classic on your seashore grill master menu.
1½ pounds top round or beef tenderloin
¼ cup creamy peanut butter
1 scallion, finely chopped
⅓ cup ketchup
¼ cup low-sodium soy sauce
3 tablespoons packed dark brown sugar
3 tablespoons fresh lime juice
1 tablespoon peanut oil
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
In a small bowl whisk the marinade ingredients with ¼ cup water.
Cut the beef into ¾-inch cubes and place in a large, resealable plastic bag. Pour in the marinade. Press the air out of the bag, then seal tightly. Turn and knead the bag gently to evenly distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.
If you are going to use bamboo skewers, soak them in water for at least 30 minutes.
Remove the meat from the bag, reserving the marinade. Once the meat has been threaded onto skewers with space left between the cubes, let it stand at room temperature for 15 to 30 minutes before grilling.
Brush the cooking grates clean and prepare the grill for direct cooking over high heat (450° to 550°F).
Keeping the lid closed as much as possible, grill the skewers over direct high heat. Cook to desired doneness, 3 to 5 minutes for medium rare, turning once. ,
In a small saucepan, bring reserved marinade 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.