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Tennessee-Thai Beef Satay with Bourbon Sriracha Marinade

Tennessee-Thai Beef Satay with Bourbon Sriracha Marinade Spicy!

“Sate is the Southeast Asian answer to shish kebab—small skewers of intensely flavorful grilled meat served by street vendors, restaurants, and everywhere in between. These owe their soulful flavor to Asian fish sauce and Bib & Tucker Double Char, with Sriracha to kick up the heat. In Singapore, sate is traditionally eaten with diced onion and cucumber. Leave the last 1/4 inch of the skewer point food free and use it to pick up onion and cucumber.”
—Steven Raichlen
Serves
4
Ingredients Directions

Ingredients

  • 1-1/2 pounds New York strips or sirloin steak (3/4 inch thick)
  • Salt and pepper
  • 1/2 cup roasted peanuts, finely chopped
  • 1 cucumber, seeded and cut into 1/4-inch dice and in a small bowl
  • 1 small red onion, peeled and cut into 1/4-inch dice and in a small bowl

FOR THE MARINADE

  • 1/4 cup Bib & Tucker Double Char Bourbon
  • 1/4 cup Sriracha
  • 1/4 cup Asian fish sauce or soy sauce
  • 1/4 cup vegetable oil, plus oil for the grill grate
  • 3 tablespoon fresh lime juice

You’ll also need: 8-inch bamboo skewers

Directions

  1. Cut the steak across the grain into thin strips, each 4 inches long, 3/4 inch wide, and 1/8 inch thick. Thread the beef strips onto the skewers, leaving a 1/4-inch point at the end. Arrange the sates in a baking dish.
  2. Combine the ingredients for the marinade in a bowl and whisk to mix. Pour this marinade over the meat part of the sates and marinate for 1 to 2 hours in the refrigerator, turning the sates a couple times so they marinate evenly. Drain off and discard the marinade. Just before grilling, season the sates with salt and pepper.
  3. Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well. Arrange the sates on the grill, with a folded sheet of aluminum foil under the exposed part of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium.
  4. Arrange the sates on a platter or plates and sprinkle with the ground peanuts. To eat, skewer some cucumber and onions on the point, then dig in.