GORDON RAMSAY RECIPES

Beef satay was the very first Thai food I ever tasted, and
it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and
slightly funky bite…I remember it like it was yesterday.

It helps that I ate
this yesterday, but still. If you’ve never had satay before, its lightning bolt
of flavor can be a bit of a shock to the system. A recipe for the subtle palate,
this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we’re going with that it’s Thai.

This will work on just about any meat, but beef is my
favorite. There’s something about beef and these particular spices that just
sings. Also, the magic that Asian fish sauce always adds is never more apparent
than with beef, especially if that beef destined for the charcoal grill. The
same goes for the lemongrass.

If you look around the produce aisle at your town’s best
(meaning most expensive) grocery store, you should find some lemongrass stalks.
They also sell tubes of pure lemongrass paste online, in case that’s a better
option. Some say you can get away with some lime and/or lemon zest and juice,
but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have
enough new and exciting ways to enjoy beef, and this is certainly at least one
of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain,
about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

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Tri tip of beef is a common summer grill option, but I don’t think I’d ever seen it done as a holiday roast. I tried to think of a reason why it wouldn’t work, but I couldn’t come up with anything. In fact, I decided that not only would this make a great, and more affordable alternative to prime rib, but it would also remind guests of mid-July, which is a proven treatment for winter blues. Side effects may include seconds and thirds.

This is not as tender as a prime rib, but if cooked to the right doneness, you’ll be enjoying juicy, flavorful, and plenty tender enough meat. To that end, I’d avoid the temptation to cook this rare, which can make it too chewy. I like to pull it at 130 F. internal temp, which after resting will give you something closer to medium. For me, this provides the best texture, and an even beefier flavor.

Having said that, there should be something for everyone. Plenty of nice pink meat to go around, and the narrower end will provide just enough well-done for your Aunt. You know, the one who’s afraid to get a brain parasite after watching that show on Discovery Channel.

As I mentioned in the video, any veal, beef, or chicken stock/broth will work for the sauce, but I used a super sticky oxtail broth that I will show at future date. If you can’t wait, simply do our beef stock recipe with oxtails. Anyway, if you’re looking to do a beef roast for the holiday table, I hope you give this peppery tri tip a try. Enjoy!

Ingredients for about 6 portions:

2 1/2 to 3 pound beef tri tip roast, trimmed

3-4 garlic cloves crushed with a pinch of salt and a tablespoon of olive oil

salt to taste

enough very coarsely ground black, white, green, and pink peppercorns to cover the surface,
about 4-5 tbsp

Start at 450 F. for 15 minutes, removed and turn roast, reduce heat to 200 F. and roast to an internal temperature of 125-130 F. Let rest 15 minutes!

For the pan sauce;

Reserved pan drippings, about 2 tbsp

1 rounded tablespoon flour

3 cups rich *veal, beef, or chicken broth or stock (or oxtail…coming soon!)

1 tbsp balsamic vinegar

salt and cayenne to taste

*Most fancy grocery stores will sell frozen veal stock or demi-glace (already reduced-by-half veal stock), which is great for special occasion sauces like this.

Tag: beef

Next Up: Beef Medallions with Fresh Horseradish

Beef Satay – You Should Warn Your Tongue

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Roasted Beef Tri Tip with Four-Peppercorn Crust – A Holiday Roast with an Angle

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