Curry Beef Satays
These curry beef satays are to die for and relatively easy to make. For the beef, I used top sirloin. I personally would not use any cut less tender than this. Top sirloin is a great all purpose cut of beef that has a ton of flavor and is still tender at a minimal price. You get your bang for your buck.If you want to grill these, cook them directly over the coals for 3-5 minutes a side, depending on how well you want your beef done.
Ingredients
- 2 lbs top sirloin
- 1/4 cup roasted shelled peanuts
- 1/2 tbsp cayenne pepper
- 2 tsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp white pepper
- 2 tbsp curry powder
- 1 tbsp boullion powder
- 2 tbsp vegetable or canola oil
Instructions
- Mix all of the dry spices together. In a coffee grinder, grind the peanuts. Mix them into the spice blend. Set aside.
- Slice the top sirloin no more than 1/4" thick. If you can slice it thinner then that, the better.
- Before skewering the meat, make sure that your skewers have been soaked in water for at least 30 minutes. This will prevent them from burning. Thread the meat onto the skewer. I used large 10" skewers, so I'm able to put on 4 pieces of meat. I yielded 8 skewers from this recipe, 1/4lb. each. You definitely can make them smaller if you have smaller skewers.
- Evenly spread out the peanut spice mixture onto a large plate.
- Roll each skewer into the peanut mixture. Make sure that all sides are heavily coated.
- Turn your oven's broiler on. Arrange the skewers on a rack on a baking sheet lined in foil. Brush the cooking oil onto the skewers.
- Broil for 5 minutes on the first side.
- Flip.
- Broil for 5 more minutes.
- Serve these with african pepper sauce for even more of a kick.
