Peanut-Lime Beef Satay On Kale-Cabbage Salad
Layered with a crispy slaw-like salad and veggies, creamy double-duty peanut dressing and marinade, tender grilled beef satay and a salted candy-brittle topper, this hearty dish is sure to satisfy. If you’re short on prep time or not keen on making the Salty Peanut Sesame Snaps (though they are irresistible once you try them!), top the salad with broken shrimp chips or salted sesame sticks instead.Ingredients:
1 lb (455 g) beef top sirloin steak or other grilling steak
Marinade & Dressing
1/2 cup (125 mL) smooth peanut butter
1 tbsp (15 mL) grated lime zest
6 tbsp (90 mL) fresh lime juice, divided (about 3 limes)
1/3 cup (80 mL) vegetable oil
1 tsp (5 mL) sriracha or other hot pepper sauce (approx.)
1 clove garlic, minced
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) liquid honey
Salt
Salad
12 bamboo skewers, at least
8 inches (20 cm) long
4 cups (1 L) chopped trimmed kale
4 cups (1 L) coarsely shredded
Napa or Savoy cabbage
1 large carrot, julienned
1 cup (250 mL) sliced trimmed snow peas
Salty Peanut Sesame Snaps (recipe follows)
Directions:
Cut beef across the grain into 1/2 inch– (1 cm–) thick strips. Place in a shallow dish; set aside.
Cut beef across the grain into 1/2 inch– (1 cm–) thick strips. Place in a shallow dish; set aside.
For the marinade and dressing, whisk together peanut butter, lime zest, 4 tbsp (60 mL) lime juice, oil and sriracha in a measuring cup or bowl. Add more sriracha to taste, if desired.
Pour 1/2 cup (125 mL) marinade over beef strips, add garlic and toss to coat. Cover and refrigerate beef for at least 30 minutes or up to 1 day.
To make dressing, whisk remaining 2 tbsp (30 mL) lime juice, rice vinegar and honey into remaining peanut butter mixture. Season with salt to taste. Cover and set aside at room temperature (if marinating beef for longer than 2 hours, cover dressing and refrigerate, then warm to room temperature before serving).
Pour 1/2 cup (125 mL) marinade over beef strips, add garlic and toss to coat. Cover and refrigerate beef for at least 30 minutes or up to 1 day.
To make dressing, whisk remaining 2 tbsp (30 mL) lime juice, rice vinegar and honey into remaining peanut butter mixture. Season with salt to taste. Cover and set aside at room temperature (if marinating beef for longer than 2 hours, cover dressing and refrigerate, then warm to room temperature before serving).
Soak skewers in shallow dish filled with water for 30 to 40 minutes before using.
Combine kale and cabbage with reserved dressing in a large bowl, tossing to coat. Season to taste with salt. Set aside.
Preheat barbecue grill to medium-high.
Thread marinated beef onto soaked skewers, weaving onto skewers like a flat ribbon. Discard any excess marinade. Season beef with salt.
Grill beef skewers, turning twice, for about 5 minutes or until beef is browned and medium-rare or cooked to desired doneness. Transfer to a plate.
Toss kale mixture again to coat. Divide among serving plates or bowls. Scatter carrots and snow peas over top. Arrange beef skewers on salads. Break Salty Peanut Sesame Snaps into shards and garnish salads. Serves 4
Combine kale and cabbage with reserved dressing in a large bowl, tossing to coat. Season to taste with salt. Set aside.
Preheat barbecue grill to medium-high.
Thread marinated beef onto soaked skewers, weaving onto skewers like a flat ribbon. Discard any excess marinade. Season beef with salt.
Grill beef skewers, turning twice, for about 5 minutes or until beef is browned and medium-rare or cooked to desired doneness. Transfer to a plate.
Toss kale mixture again to coat. Divide among serving plates or bowls. Scatter carrots and snow peas over top. Arrange beef skewers on salads. Break Salty Peanut Sesame Snaps into shards and garnish salads. Serves 4
Salty Peanut Sesame Snaps
These salty-sweet snaps are a cross between those beloved little package sesame snaps and peanut brittle. They are surprisingly quick and easy to make, yet add drama as a salad garnish, especially served on the Peanut-Lime Beef Satay Salad and make a delicious snack, too.
Ingredients:
1/4 cup (60 mL) sesame seeds
1 tbsp (15 mL) water
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) liquid honey
1/4 cup (60 mL) salted roasted peanuts, finely chopped
Flaky salt
Directions:
Place a reusable baking mat or parchment paper on a baking sheet. Set a small heatproof bowl of cold water beside the stove.
Toast sesame seeds in a small saucepan over medium heat, stirring constantly, for 2 to 3 minutes, or until golden and fragrant. Transfer to a bowl.
Return pan to medium heat and add water, then sugar and honey. Bring to a boil, stirring until sugar dissolves. Boil, without stirring, for about 3 minutes or until syrup is thick, bubbles slow down and colour is a deep caramel. To test, drop a dribble of syrup into bowl of cold water and it should form a hard thread; if not, boil longer, testing every 30 seconds.
Remove from heat and quickly stir in toasted sesame seeds and peanuts until coated. Carefully pour onto prepared baking sheet and spread into a thin layer. Sprinkle with flaky salt to taste. Let cool completely until brittle. (Store wrapped in foil or in a cookie tin at room temperature for 1 day or up to 5 days, depending on the weather, see TIP.)
Makes enough topping for 4 salads, with leftovers for snacking
TIP: The candy will harden fairly quickly upon cooling and you’ll be able to snap it into pieces. If the weather is humid, the candy will soften fairly quickly, so make it an hour or less before serving, or skip this component and use one of the alternative topping suggestions instead. In dry weather, the snaps will store well for several days.
These salty-sweet snaps are a cross between those beloved little package sesame snaps and peanut brittle. They are surprisingly quick and easy to make, yet add drama as a salad garnish, especially served on the Peanut-Lime Beef Satay Salad and make a delicious snack, too.
Ingredients:
1/4 cup (60 mL) sesame seeds
1 tbsp (15 mL) water
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) liquid honey
1/4 cup (60 mL) salted roasted peanuts, finely chopped
Flaky salt
Directions:
Place a reusable baking mat or parchment paper on a baking sheet. Set a small heatproof bowl of cold water beside the stove.
Toast sesame seeds in a small saucepan over medium heat, stirring constantly, for 2 to 3 minutes, or until golden and fragrant. Transfer to a bowl.
Return pan to medium heat and add water, then sugar and honey. Bring to a boil, stirring until sugar dissolves. Boil, without stirring, for about 3 minutes or until syrup is thick, bubbles slow down and colour is a deep caramel. To test, drop a dribble of syrup into bowl of cold water and it should form a hard thread; if not, boil longer, testing every 30 seconds.
Remove from heat and quickly stir in toasted sesame seeds and peanuts until coated. Carefully pour onto prepared baking sheet and spread into a thin layer. Sprinkle with flaky salt to taste. Let cool completely until brittle. (Store wrapped in foil or in a cookie tin at room temperature for 1 day or up to 5 days, depending on the weather, see TIP.)
Makes enough topping for 4 salads, with leftovers for snacking
TIP: The candy will harden fairly quickly upon cooling and you’ll be able to snap it into pieces. If the weather is humid, the candy will soften fairly quickly, so make it an hour or less before serving, or skip this component and use one of the alternative topping suggestions instead. In dry weather, the snaps will store well for several days.
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