Wagyu Beef Satay

By: Chef Tre Wilcox Serves 4

INGREDIENTS

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FOR THE SATAY

- 2 pounds waygu sirloin steak
- 1/2 cup light soy sauce
- 1/4 cup canola oil
- 1 1/2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 4 each scallions, thinly sliced
- 20 each bamboo skewers, soaked in water 20 min.

FOR THE GLAZE

- 3 each serrano peppers, chopped
- 1/2 cup soy sauce
- 1 cup sugar
- 1 tablespoon seasame seeds, toasted

METHOD:

 
  1. FOR THE SATAY
    Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag.
    In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger.
    Pour the marinade into the bag over the beef.
    Seal the bag and toss to coat completely.
    Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
  2. FOR THE GLAZE
    Chop the peppers up and combine in sauce pot with sugar and soy.
    Heat over low heat, when sugar dissolves remove from heat and set aside for 20min.
    Strain, mix with sesame seeds and hold at room temp till time to serve.
  3. TO SERVE
    Preheat a grill or grill pan over medium-high heat.
    Thread 24 of the beef strips onto the skewers.
    Oil the grill gates and place the beef on the grill.
    Cook the skewers 2 to 3 minute per side.
    Remove from the heat, place on a serving platter, drizzle with Toasted Sesame Glaze and sprinkle with the scallions.
    Serve immediately.
  4. SERVINGS: 4
    SOURCE: Chef Tre Wilcox
 
 
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