Beef Satay with Peanut Dipping Sauce

Chef George Powell's Spicy Satay for an Asian Appetizer

Prep: 20 minutes
Refrigerate: 2-4 hours
Cook: 8-12 minutes
Servings: 12 appetizer portions
1 beef tri-tip roast (2 1/2-3 lbs.), cut against the grain in 1/4 inch slices
Marinade:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup freshly grated ginger
3 cloves garlic
1/2 cup chopped cilantro
1 Tbsp. salt
1 tsp. freshly ground black pepper
1 Tbsp. Dijon mustard
1 cup peanut oil

Thread sliced roast onto skewers.
Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth.
Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated.
Place skewers of beef into marinade and refrigerate 2-4 hours.
Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once.
Serve with Peanut Dipping Sauce.

Peanut Dipping Sauce
Great dipping sauce for Beef Satay or Thai Ribbons.

Prep: 15 minutes
Servings: Yields approximately 3 cups
1 1/2 cups creamy peanut butter
3/4 cup soy sauce
1/2 cup cilantro, chopped
2 Tbsp. grated ginger
2 tsp. minced garlic
1 Tbsp. sesame oil
3/4 cup peanut oil
1/2 cup rice wine vinegar

Place all ingredients in bowl of food processor. Process until smooth.