something different

​Buried in my extensive recipe collection was one for Beef Sates with Hoisin Dipping Sauce. A sate for this recipe is marinated skirt steak, skewered either on bamboo sticks or metal skewers and briefly grilled. The recipe is from Gourmet Magazine, August 1998.
 
For the recipe you’ll need wooden skewers, fresh garlic, fresh gingerroot, fresh lime juice, 8-ounces skirt steak, hoisin sauce, ketchup and lime wedges as an accompaniment. It just so happens that this week my local ShopRite will have flat iron steak on sale starting this Sunday, 

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​June 19th through June 25th. Although skirt steak is interchangeable with flat iron, the cuts come from different parts of the cow. Skirt steak is the cow’s diaphragm muscle and flat steak is cut from the area around the belly of the cow. In researching, I’ve discovered skirt steak has beefier flavor.
 
The recipe serves two as a main course, however, I doubled the quantities with the exception of the dipping sauce, which was a sufficient quantity for my husband and I. What a yummy dinner! With a minute of cooking on either side over a hot grill, the meat was perfectly cooked to a medium rare. The meat was tender, juicy and pink in the center. Once the meat is off the grill, move fast as the meat cools down quickly. This was a quick weeknight meal that was very tasty. Give it a try, you may discover a new cut of beef that you may enjoy.

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Beef Sates with  Hoisin Dipping Sauce
​Gourmet Magazine, August 1998
 
Time: 45 minutes or less
Serves: 2 as a main course*
 
Serves 2 as main course
twenty-eight 8-inch wooden skewers
2 large garlic cloves
1 tablespoon finely grated peeled fresh gingerroot
1/4 cup fresh lime juice, or to taste
8 ounces skirt steak
1/4 cup hoisin sauce
1 tablespoon ketchup
Accompaniment: lime wedges

1. Prepare grill. Soak skewers in warm water 20 minutes. 
2. While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45° angle, cut steak crosswise into about 1/4-inch-thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate. Season satés with salt and pepper. Grill satés on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare. 
3. Serve satés with hoisin dipping sauce and lime wedges. 

*Note from Donna – For two people, I doubled all the quantities with the exception of the dipping sauce, which was a sufficient quantity for my husband and I. ​

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