Preparing Thai Style Beef Satay with Chef Tony Matassa

Chef Tony Matassa is here to guide you through the process of preparing delicious and authentic Thai-style beef satay on his fire magic Aurora gas grill. The first step involves creating a puree that serves as the marinade for the dish. In a large mixing bowl, Chef Tony adds three yellow onions, five cloves of garlic, and about an inch and a half of fresh ginger, which he has just pureed in his food processor. The mixture is then whisked together with toasted sesame oil, dark brown sugar, sweet paprika, Brown cumin, fresh cracked black pepper, coarse salt, chili powder, turmeric powder, ground coriander, a little curry powder, coconut milk, FH sauce, soy sauce, and fresh squeezed lime juice and orange juice.

The puree is then poured over 6 pounds of flank steak that has been sliced into thin strips, about an inch and a half wide across the grain. The marinade is mixed well to ensure that all of the steak touches some of the marinade. The bag is then sealed and placed in the refrigerator to marinate for at least 2 hours or up to 8 hours. After marinating, the steak needs to be threaded onto 6-inch bamboo skewers, weaving the steak in and out as it's pressed down onto the skewer.

When using bamboo skewers, Chef Tony advises to soak them in water for a couple of hours before using them to prevent any char or major flare-ups. Once all the skewers are threaded, they're allowed to sit at room temperature for 20 to 30 minutes. This allows the steak to come to room temperature and the skewers to absorb any excess moisture.

With the skewers ready, Chef Tony spreads the satay onto the cooking grids of a grill that's been preheated to medium-high direct heat. The lid is closed, and the satay are grilled for about 1.5 minutes before being turned 45 degrees to cross-hatch. This step helps to create the signature char on the outside of the satay while keeping the inside juicy. After another minute or so, the satay are ready to be flipped over and grilled on the second side.

After 2 and a half minutes on the second side, the satay are done and can be removed from the grill. Chef Tony's Thai-style beef satay is now ready to be enjoyed! The aroma of the satay wafting from the grill is incredible, and with this recipe, you'll be able to recreate it at home.

In addition to sharing his Thai-style beef satay recipe, Chef Tony also invites viewers to check back often for more recipe videos, product demonstrations, and updates on new content. He encourages viewers to subscribe to his YouTube channel, hit the like button, and visit bbqguys.com for all your grilling needs.

"WEBVTTKind: captionsLanguage: enhi I'm Chef Tony Matassa today we're preparing Thai style beef Sates on our fire magic Aurora gas grill let's begin we'll start by adding this puree which contains three yellow onions five cloves of garlic and about this much fresh ginger I just pureed everything in my food processor add this to a large mixing bowl next add some toasted sesame oil some dark brown sugar some sweet paprika Brown cumin fresh cracked black pepper some coarse salt chili powder turmeric powder some ground coriander a little curry powder some coconut milk some FH sauce soy sauce a little fresh squeezed lime juice and some fresh squeezed orange juice just whisk everything well to combine now we have about 6 lb of flank steak that I've sliced about an inch and a half wide across the grain just pour the marinade over the steak mix all this around well just making sure that all of the steak touches some of the marinade remove as much air as possible from the bag seal place in the refrigerator to marinate for 2 to 8 hours once marinated we just have to thread each piece onto a 6-in bamboo skewer you're basically weaving the steak in and out as you press it down onto the skewer just make sure when you using bamboo to soak the skewers for a couple hours in water before you use them just so you don't have any Char or major flare ups on the bamboo once you have them all threaded allow them to sit like this for 20 to 30 minutes at room temperature and they'll be ready to put on the grill you spread your saes out directly over the cooking grids of a grill preheated for medium high direct heat close the lid and allow them to grill for about a minute and a half then turn them 45° to cross hatch close the lid again and let them grill for another minute or so now we can turn them over to grill the second side they're looking great so far they smell incredible after about 2 and 1/2 minutes on the second side they're ready to come off the grill and we can start the rest of our skewers broud ready Thai style beef Sates enjoy thank you for watching for more recipe videos howt and product demonstrations please check back often or subscribe to our YouTube channel and we certainly like it if you hit the like button I'm Chef Tony Matassa and remember at bbqguys.com we smoke the competitionhi I'm Chef Tony Matassa today we're preparing Thai style beef Sates on our fire magic Aurora gas grill let's begin we'll start by adding this puree which contains three yellow onions five cloves of garlic and about this much fresh ginger I just pureed everything in my food processor add this to a large mixing bowl next add some toasted sesame oil some dark brown sugar some sweet paprika Brown cumin fresh cracked black pepper some coarse salt chili powder turmeric powder some ground coriander a little curry powder some coconut milk some FH sauce soy sauce a little fresh squeezed lime juice and some fresh squeezed orange juice just whisk everything well to combine now we have about 6 lb of flank steak that I've sliced about an inch and a half wide across the grain just pour the marinade over the steak mix all this around well just making sure that all of the steak touches some of the marinade remove as much air as possible from the bag seal place in the refrigerator to marinate for 2 to 8 hours once marinated we just have to thread each piece onto a 6-in bamboo skewer you're basically weaving the steak in and out as you press it down onto the skewer just make sure when you using bamboo to soak the skewers for a couple hours in water before you use them just so you don't have any Char or major flare ups on the bamboo once you have them all threaded allow them to sit like this for 20 to 30 minutes at room temperature and they'll be ready to put on the grill you spread your saes out directly over the cooking grids of a grill preheated for medium high direct heat close the lid and allow them to grill for about a minute and a half then turn them 45° to cross hatch close the lid again and let them grill for another minute or so now we can turn them over to grill the second side they're looking great so far they smell incredible after about 2 and 1/2 minutes on the second side they're ready to come off the grill and we can start the rest of our skewers broud ready Thai style beef Sates enjoy thank you for watching for more recipe videos howt and product demonstrations please check back often or subscribe to our YouTube channel and we certainly like it if you hit the like button I'm Chef Tony Matassa and remember at bbqguys.com we smoke the competition\n"