Asian BBQ Skewers
Asian BBQ Skewers
This recipe combines the rich, marbled texture of ribeye steak with a savory andslightly sweet marinade, infused with traditional Asian ingredients.
- 1/2 cup asian bbq sauce
- 1/2 cup bbq sauce
- 2 tablespoons coffee (strong)
- 1 tablespoon garlic (chopped, fresh)
- 1 tablespoon ginger (chopped, fresh)
- 1/4 cup hoisin sauce
- 2 cups marinade
- 500 grams ribeye
- 2 tablespoons rice vinegar
- 1/2 cup soy sauce (or gluten-free tamari)
- 3/4 cup sweet chili sauce
- Preparation
- Make the marinade by combining sweet chili sauce, soy sauce, rice vinegar, scallion, sesame seeds (if using), chopped ginger, and chopped garlic. Trim the ribeye of fatty tail piece (save this to oil your grill grate). Cut the steak into finger sized ribbons. Place the steak in the marinade for 30 minutes (no longer than 2 hours or it will cure).While the steak marinates, make the Asian BBQ sauce by combining BBQ sauce, strong coffee, and hoisin sauce.
- Cooking
- Oil the grill grate with the reserved ribeye fat and blister sear the marinated steak. Do not cook the steak through, just get a bold sear on the outside and caramelize the marinade while keeping the steak rare. Place the rare and charred pieces between plastic wrap or in a Ziploc bag and pound the meat to both tenderize it and make it much thinner. Trim the pounded steak into bite-size pieces and run a skewer through them with the grain running east to west. At this point, you can reserve for later use or fire the skewers off for immediate use.
- Finishing
- When ready to eat, top each skewered piece of beef with a dollop of the Asian BBQ Sauce and place back on the grill cast-iron griddle for 1 minute, just enough to warm. Transfer to a presentation plate and garnish with additional Asian BBQ sauce, thin sliced scallion, and toasted sesame seeds.
Get a nice bed of coals so the temp in about 300C
Storage: Can be prepared through step 8 and reserved for later use
Nutritional Notes: High-protein appetizer with Asian fusion flavours