Monday, June 13, 2016

Ginger Beef Satay with Charred Asian Vegetables - IHCC Surf &/or Turf

I went the "turf" route this week for I Heart Cooking Clubs with a delicious grilled beef and vegetable recipe from featured chef Curtis Stone. This dish was not just family friendly in the taste department but budget-friendly as well, designed for less expensive cuts of beef. 
Tenderized both mechanically with a bit of muscle and the pointy side of a meat mallet, and chemically with tenderizing ingredients like ginger in the marinade, the sirloin tip steak I used became soft and succulent and was incredibly flavourful.
The vegetables were the perfect side. I don't have a grill tray suitable for small things so I just left the Shanghai bok choy in pieces large enough they wouldn't fall through the grill and added some spring onions to the barbecue. Soy sauce was their only seasoning but I think a dressing that included rice vinegar and sesame oil would have been quite good with them as well.

With the meat prepped and marinated overnight, this was an easy weeknight dinner that everyone enjoyed.

7 comments:

  1. Sounds and looks delicious. I will keep this one in mind. We love to grill during the summer.

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  2. We are definitely getting into grilling weather (if our rain will just lay off) and that looks fabulous!

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  3. This is a fabulous dish! Beef satays are superb!

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  4. Every single ingredient on this dish is delicious in its own right. The way you put them together is just masterful, chemically and mechanically.

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  5. Tasty and budget friendly is always a great combination. This looks appetizing

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  6. It's so pretty plated up too! You definitely can't beat tasty and economical--this looks fabulous. ;-)

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  7. There is something so appealing about meat on a stick, especially with a lovely marinade and some rice and veggies on the side. A very nice weekday dinner indeed!

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