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    Recipes — steak

    Beef Satay

    Beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 10


        •    1 red onion, cut into quarters
        •    1 small cucumber, cut into small pieces
        •    16-20 bamboo skewers, soaked in water
        •    2 lbs. beef, sirloin, cut into 1/4 inch thick, 3/4-1 inch cubes
        •    Malaysian rice cakes, cut into bite size pieces (Optional)

    For marinade:

        •    1 tsp salt
        •    4 tbsps oil
        •    4 tbsp sugar
        •    1-2 
    tbsp water
        •    2 tbsps coriander
        •    1 tsp chili powder
        •    3 cloves garlic, peeled
        •    2 tsps turmeric powder
        •    10 shallots, peeled, cut and halved
        •    4 stalks lemongrass, white part only, cut into 1 inch length

    For spicy peanut dipping sauce:

        •    5 tbsp oil
        •    salt, to taste
        •    3/4 cup water
        •    sugar, to taste
        •    3/4 tbsp seedless tamarind pulp, soaked in 3 1/2 tbsp water
        •    3/4 cup roasted peanuts, skin removed and coarsely blended

    For spice paste:

        •    1 tbsp oil
        •    1/2 tsp salt
        •    1 1/2 tbsp sugar
        •    3 shallots, peeled
        •    5-6 tbsp chili powder
        •    3/4 tsp cumin powder
        •    4 cloves garlic, peeled
        •    salt and sugar to taste
        •    3/4 inch galangal, sliced
        •    1 1/2 tbsp coriander powder
        •    3 stalks lemongrass, white part only, cut into 1 inch length


    1. Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
    2. Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

    For spicy peanut dipping sauce:

    1. Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
    2. Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
    3. Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

    For making and cooking the beef satay:
     Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/beef-satay-recipe/

    Garlic Butter Skillet Steak and Shrimp

    Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You don’t have to go out to get good surf & turf when you can make it so easily at home!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


    Steak and Shrimp:

        •    2 large New York strip steaks (0r 4 small)
        •    8 ounces shrimp, peeled and deveined
        •    salt and pepper
        •    olive oil
        •    1-2 tbsps cold butter
        •    2 whole cloves of garlic

    Garlic butter:

        •    4 tbsps softened butter
        •    1 tbsp garlic, pressed or minced
        •    2 tsps chopped thyme (or rosemary, or tarragon)
        •    1 tbsp chopped flat leaf parsley
        •    a big pinch of maldon sea salt + coarse black pepper


    1. Make the butter: Combine the butter, garlic, chopped parsley, and chopped thyme with a generous pinch of salt and pepper in a small bowl. Cover and refrigerate until you’re ready to use it.

    2. Prep the steaks: Make sure to remove the steaks from the refrigerator at least 20 minutes before cooking. Pat down the steaks with a paper towel, brush with just a little bit of olive oil on both sides and generously season your steaks with salt and pepper on both sides, really rub it in and make sure it sticks.

    3. Cook: Heat a large cast iron skillet over high heat. Add 1 tablespoon of butter along with roughly 1 tablespoon of olive oil and allow the oil to heat through. Add the steaks to the pan along with the two whole cloves of garlic and cook the steaks for roughly 3-7 minutes on each side depending on the thickness of the steak and your preference of doneness. Check the temperature using a meat thermometer and when it reaches your desired doneness, remove the steaks to a plate and let rest for 5-7 minutes.

    4. Shrimp: If you have a ton of grease leftover from the steak, discard most of it, leaving just 1 tablespoon to cook the shrimp in. While the steak is resting, add the remaining tablespoon of butter to the pan (if you didn’t have much oil left) over medium heat and add the shrimp.  Move them around and season them with salt and pepper. Cook just long enough for them to curl up into a ‘c’ shape, about 1 – 1½ minutes.

    5. Serve: when ready to serve, top the shrimp and steak with a generous dollop of the prepared garlic butter and serve warm with your favorite sides!

    NOTES: If you’re using frozen shrimp, be sure to defrost them first and pat them dry with a paper towel before adding them to the skillet.

    This great family recipe is thanks to Little Spice Jar Recipes at http://littlespicejar.com/garlic-butter-skillet-steak-and-shrimp/