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Jerk Beef Satay

Serve as an appetizer or over rice for a main course.

INGREDIENTS

  • 1 lb beef tenderloin cut in 1/4″ slices
  • 2 green onions, sliced
  • 2 tbsp fresh thyme
  • 1 tsp ground allspice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp ground cinnamon
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 jalapeño peppers, seeded and minced
  • 1/2 cup hoisin sauce
  • 1/4 cup vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar

DIRECTIONS

  1. Soak wooden skewers at least 1 hour before grilling satays.
  2. In a glass dish or heavy-duty resealable bag, combine all the ingredients for the marinade. Mix well.
  3. Thread the beef on the soaked skewers in a serpentine pattern. Set the skewers in the marinade and refrigerate 1-4 hours.
  4. Preheat the barbecue on HIGH and brush the cooking grids with vegetable oil. Reduce heat to MEDIUM and grill approximately 2 minutes per side for medium rare meat.
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