DH is a big fan of peanut butter and cooking with it. While browsing through my beef binders, I found this. I'm sure this will go in our "make soon" folder.
Beef Satay
Marinade
1 scallion, finely chopped
1/3 cup ketchup
1/4 cup low-sodium soy sauce
3 TB. packed dark brown sugar
3 TB. fresh lemon juice
1 TB. peanut oil
1 tsp. grated fresh ginger
1 tsp. minced garlic
1/4 tsp. crushed red pepper flakes
1 1/2 lb. top round or beef tenderloin
1/4 cup creamy peanut butter
1. In a small bowl whisk the marinade ingredients with 1/4 cup water.
2. Cut the beef into 3/4" cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 1 to 2 hours.
3. If using bamboo skewers, soak in water for at least 30 minutes.
4. Remove the meat from the bag, reserving the marinade. Thread the meat on to skewers, leaving space between the cubes. Allow the meat to stand at room temperature for 15 to 30 minutes before grilling.
5. Prepare the grill for direct cooking over high heat (450 to 550F).
6. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 3 to 5 minutes for medium rare, turning once.
7. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for 1 full minute. Add the peanut butter, return to boil, and whisk until the sauce thickens. Serve warm with the beef skewers.
Source: Weber's Big Book of Grilling - Jamie Purviance
Beef Satay
Marinade
1 scallion, finely chopped
1/3 cup ketchup
1/4 cup low-sodium soy sauce
3 TB. packed dark brown sugar
3 TB. fresh lemon juice
1 TB. peanut oil
1 tsp. grated fresh ginger
1 tsp. minced garlic
1/4 tsp. crushed red pepper flakes
1 1/2 lb. top round or beef tenderloin
1/4 cup creamy peanut butter
1. In a small bowl whisk the marinade ingredients with 1/4 cup water.
2. Cut the beef into 3/4" cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 1 to 2 hours.
3. If using bamboo skewers, soak in water for at least 30 minutes.
4. Remove the meat from the bag, reserving the marinade. Thread the meat on to skewers, leaving space between the cubes. Allow the meat to stand at room temperature for 15 to 30 minutes before grilling.
5. Prepare the grill for direct cooking over high heat (450 to 550F).
6. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 3 to 5 minutes for medium rare, turning once.
7. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for 1 full minute. Add the peanut butter, return to boil, and whisk until the sauce thickens. Serve warm with the beef skewers.
Source: Weber's Big Book of Grilling - Jamie Purviance
