Balsamic Beef Satay with Spicy Strawberry Sauce

With Meatless Monday, Taco Tuesday, and Fish Friday headlining work and school night dinner menus around the country, I am single-handedly declaring Satay Saturday the cool new weekend thing to do. In my opinion, this famous grilled meat-on-a-stick dish from Southeast-Asia is long overdue in being officially observed as a weekly “what to eat.” And, when I say observed, I mean looked at, drooled at, and then gobbled up! However, being one who can’t approach anything normally, I’ve put my own creative spin on this traditional skewered chicken recipe served with peanut dipping sauce - it’s all about the beef and berries now! 

This easy dinner recipe is also all about the grill, since we’re moving full-speed ahead into backyard barbecuing and al fresco dining season. I’ve started my summer-time take on satay with one of my favorite cuts of beef – a big, juicy sirloin steak. Sirloin is not only reasonably budget-friendly, but also versatile enough for many cooking methods like stir-frying, grilling and –Plus, it’s amazingly lean (even the American Heart Association agrees) without sacrificing tenderness.   

In my opinion, there are three key secrets to success when it comes to making a good satay-style meat skewer. First, slice meat across the grain into thin ribbons approximately ¼-inch thick. It always helps to pop steak in the freezer for about 15 minutes to firm it up before slicing with the sharpest knife in your butcher block. Second, soaking meat in a marinade is a must! Since sirloin steak is already tender, there’s no requirement for a lengthy soak – but, by marinating for 30 minutes to 2 hours, loads of flavor can be added! To keep my life easy, I’ve used Balsamic Vinaigrette Dressing – Litehouse Foods prepares this delicious dressing exclusively with imported balsamic vinegar from Modena, Italy. Not only is it a great marinade, but excellent on salads of all persuasions. Third, to keep beef tender and juicy, it’s best to cook quickly on a very hot grill, flipping just once and removing a bit before it looks done (as the retained heat will finish it off while it rests on a platter).

Of course, a good dipping sauce is essential, too! These balsamic-marinated beef skewers are delicious dunked into an unusual sweet-spicy sauce featuring strawberries and (surprise) barbeque sauce!

Balsamic Beef Satay with Spicy Strawberry Sauce

Serves 4 to 6 | Finish in 60 minutes

Get fired up for grilling season with this simple beef satay recipe that shakes up the status quo for supper with an unexpected balsamic marinade and spicy strawberry sauce. 


For skewers:
1 1/2 lbs. sirloin steak
½ cup Litehouse Balsamic Vinaigrette Dressing
2 teaspoons Instantly Fresh Parsley
Salt and pepper

For sauce:
1/2 cup spicy barbeque sauce
1/3 cup strawberry preserves
2 tablespoon soy sauce
1 teaspoon red pepper flakes


Slice beef into approximate ¼” thick slices across the grain. Add sliced steak and balsamic vinaigrette into glass jar with lid or plastic zip-top bag. Shake mixture to coat evenly and set in refrigerator to marinate for 30 minutes or up to 2 hours.
To prepare sauce, whisk together barbeque sauce, strawberry preserves, soy sauce and red pepper flakes in small bowl. Set aside until serving time.
Drain beef and discard excess marinade.
Thread beef onto metal or pre-soaked wooden skewers, makes approximately 12 skewers. Season with salt and pepper. 
Prepare a gas or charcoal grill to approximately 400 F degrees. Grill skewers approximately 6 to 8 minutes, flipping once. Exact cooking time will depend on actual grill heat and meat thickness.
Remove from heat and let skewers rest for 5 minutes. Serve with prepared strawberry sauce and with green salad, rice or other accompaniment of choice.

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