Argentinian-style Satay

Ingredients

While the original Indonesian Satay is typically made with chicken or beef, the Argentinian-style Satay features succulent cuts of beef, marinated in a tangy chimichurri sauce. The traditional peanut sauce is replaced with a zesty chimichurri dip, adding a burst of freshness to the dish. Additionally, the cooking method is adapted to grilling over an open flame, giving the satay a smoky and charred flavor. We alse have the original recipe for Satay, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and black pepper, to taste Salt and black pepper, to taste
• Wooden skewers, soaked in water Wooden skewers, soaked in water

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 22g (Saturated Fat: 5g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 28g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, red wine vinegar, minced garlic, chopped parsley, lemon juice, dried oregano, paprika, red pepper flakes, salt, and black pepper. Mix well to create the chimichurri marinade.
2. 2.
   Add the thinly sliced beef to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated beef slices onto the soaked wooden skewers, leaving a small space between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for 3-4 minutes per side, or until the beef is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the Argentinian-style Satay with a side of chimichurri dip and enjoy!

Treat your ingredients with care...

• Beef sirloin — For tender and juicy satay, choose high-quality beef sirloin and slice it thinly against the grain.
• Chimichurri marinade — Allow the beef to marinate for at least 2 hours to enhance the flavors and tenderize the meat.

Tips & Tricks

• Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
• Serve the satay with a side of chimichurri dip for an extra burst of flavor.
• If you prefer a spicier kick, add more red pepper flakes to the marinade.
• Experiment with different cuts of beef, such as ribeye or tenderloin, for a variation in texture and flavor.
• For a complete Argentinian experience, serve the satay with grilled vegetables and a glass of Malbec wine.

Serving advice

Serve the Argentinian-style Satay as an appetizer or main course. Garnish with fresh parsley and lemon wedges for a vibrant presentation. Pair it with a side of chimichurri dip and grilled vegetables to create a well-rounded meal.

Presentation advice

Arrange the skewers on a platter, allowing the vibrant colors of the marinated beef to shine through. Drizzle some chimichurri sauce over the satay for an enticing visual appeal. Serve with a side of chimichurri dip in a small bowl for dipping.