Summer road trips are the best. So far we’ve seen the world’s largest axe, boughten fresh strawberries from a roadside stand, and eaten so many fresh cut fries. The fresh cut fries on this side of the world are a whole different beast. The potatoes are as fresh as can be – they grow a LOT of potatoes here and they’re thick cut and not as crisp as fries I’m used to, but taste more potato-y as well. I’m kind of sort of addicted, especially with lots of white vinegar and salt.
You know what else I’m addicted to? Meat on a stick. Who doesn’t love meat on a stick? Meat on a stick was, is, and always will be one of my favorite ways to eat meat. When I was young, my mom would marinate pounds and pounds of chicken meat and then put me to work skewering chicken satay. I didn’t like how my hands got stained a peculiar yellow color (turmeric, it stains everything), but I could eat stick after stick of smokey, charred, flame-grilled satay, dipped in peanut sauce.
Growing up, we only ate chicken satay, so my mind was blown when I discovered that there are all kinds of satay out there. Satay, by the way, if you haven’t heard of it, is Indonesian seasoned, skewered, grilled meat served with a dipping sauce. They make satay out of almost every protein, and even out of vegetables.
I didn’t go the vegetable route here though – I went with good old steak marinated in a spicy sweet, insanely flavorful mix of lemongrass, shallots, garlic, coriander, cumin, turmeric, and sweet soy sauce. After a quick grill, I popped them into a soft brioche bun with fresh cucumbers and cilantro. These guys are kind of like a burger, but not really at all. What they are is intensely delicious. I hope you make them for your next backyard barbecue 🙂
Sweet and Spicy Beef Satay Burger
makes 2-4 burgers
- 1 lb rib eye steak, thinly sliced
- 2 stalk lemongrass, finely minced
- 2 small shallots, minced
- 2 cloves garlic, minced
- 1 thai chili, thinly sliced, optional
- 2 tablespoons kecap manis
- 1 tablespoon brown sugar
- 1 tablespoon oil
- 1.5 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon white pepper
- 4 D’Italiano Brioche Buns
- kecap manis
- sliced cucumber
- fresh cilantro
- lime wedges
In a bowl, mix together the thinly sliced beef and marinade ingredients. Let marinate for 30 minutes minimum, or overnight.
Skewer onto bamboo skewers and grill over a lightly oiled grill on medium heat, flipping, until cooked through and slightly charred. Or, heat up a frying pan over medium high heat and add a touch of oil to the pan. When hot, add the meat and cook, moving around the pieces of meat. Cook until slightly charred and crispy.
Toast the buns, if desired and spread on mayo to taste. Top with grilled satay, cucumber, and cilantro. Squeeze on the lime and an extra drizzle of kecap manis, if desired.
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