BEEF BROCHETTE WITH SATAY

This recipe for Javanese skewers, no doubt inspired by Muslim merchants from India, will adapt perfectly to your dinners with friends. Ideal for a buffet, the skewers will bring conviviality to your events.

Recipe for 2 people

Preparation time: 1 hour

INGREDIENTS

• 600 g Flank steak
• The green part of a spring onion
• ½ shallot
• A clove of garlic
• A tablespoon of nuoc-nam sauce
• A tablespoon of sweet soy
• A tablespoon of salted soybeans
• 3 tablespoons of sunflower oil
• A tablespoon of cornstarch
• 2 tbsp satay mix
• A few golden sesame seeds
• 10 cl of coconut milk
• 1 lime
• 8 wooden skewers

RECIPE STEPS

1. Cut the beef into strips, taking care to cut it perpendicular to the fibers of the meat in order to maintain its tenderness.
2. In a bowl, mix the nuoc-nâm sauce, the sweet soy, the salty soy, the crushed garlic clove, the minced shallot and the satay. Add to this preparation the meat with a tablespoon of sunflower oil and mix well. Leave to marinate in the fridge for at least thirty minutes (the longer the better).
3. Then let's move on to making the skewers. Prick the strips of meat with the wooden skewers, proceeding as stitches.
4. In a large skillet over high heat and with the rest of the sunflower oil, cook your skewers. Blue, rare, medium or well done: the choice is yours. Sprinkle the skewers with spring onion and golden sesame then set aside.
5. In the same pan add the rest of the marinade and cook over low heat for about 2 minutes before deglazing with a little lime. Then add the coconut milk and let reduce gently. Reserve in a ramekin.
6. In a pretty dish, place the skewers accompanied by the ramekin of sauce and a few wedges of lime.

Enjoy your food !

SEASONING

Before serving pass a few turns of Tiger pepper on your skewers to spice up this dish.

TRICK

Take the meat out of the fridge a few minutes before making the skewers, so that it comes back to room temperature.