Sizzling Southeast Asian Delight: Tender Beef Satay with Vermeat's Flank Steak

Howdy, culinary explorers and farm-to-table enthusiasts! Today, we're taking a culinary trip to Southeast Asia with our scrumptious Beef Satay recipe, featuring Vermeat's tender and flavorful Flank Steak. This marinade-infused, grilled skewer dish is a fantastic way to bring an exotic twist to your gatherings or simply add some culinary excitement to your dinner table.

Whipping up a batch of Beef Satay always sparks joy for me – not only because the marinated Flank Steak brings a burst of flavors to the table but because I get to showcase the quality and taste of Vermeat's sustainably raised grass-fed beef, adding a Vermont flair to this exotic dish.

Originating from Southeast Asia, satay has become a popular dish around the world, cherished for its tender meat and delectable sauces. Our version of Beef Satay highlights the freshness and quality of Vermeat's Vermont-raised Flank Steak as the perfect ingredient to honor this vibrant culinary tradition.

Here's why our Beef Satay is irresistible with Vermeat's grass-fed Flank Steak:

1. Nutrition: Flank Steak is a lean, protein-rich cut that delivers an array of essential nutrients, making our Beef Satay a delicious and nutritious addition to your meals.
2. Flavor: Succulent and bursting with flavor, Vermeat's Flank Steak absorbs the nuances of our exotic marinade, creating a single-serve skewer sensation that tantalizes your taste buds.
3. Sustainability: By featuring Vermeat's grass-fed Flank Steak in our Beef Satay recipe, we support environmentally conscious farming practices and celebrate the spirit of Vermont's farm-to-table movement.

Ready to transport your taste buds with our exquisite Beef Satay, featuring Vermeat's exceptional grass-fed Flank Steak? Gather your ingredients, follow the recipe below, and embark on a culinary adventure that blends the vibrant flavors of Southeast Asia with the wholesome quality of Vermont-raised beef. Happy cooking and bon appétit!

Ingredients:

• 1 1/2 lbs Vermeat grass-fed Flank Steak, thinly sliced against the grain
• For the marinade:
• 2 tbsp organic coconut oil, melted
• 1/4 cup organic soy sauce or coconut aminos
• 2 tbsp organic coconut sugar or low-carb sweetener of choice
• 2 tbsp fresh lime juice
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/4 tsp crushed red pepper flakes (optional)
• Wooden or metal skewers
• Fresh cilantro, for garnish
• Optional: Low-carb peanut sauce or other dipping sauce of choice

Instructions:

1. Prepare the marinade: In a medium bowl, whisk together melted organic coconut oil, soy sauce or coconut aminos, coconut sugar or low-carb sweetener, fresh lime juice, minced garlic, grated fresh ginger, ground coriander, ground cumin, ground turmeric, and crushed red pepper flakes (if using) until well combined.
2. Marinate the Flank Steak: Place the sliced Flank Steak in a large, shallow dish or sealable plastic bag. Pour the marinade over the meat, ensuring the steak is evenly coated. Cover the dish with plastic wrap or seal the bag, and marinate in the refrigerator for at least 2 hours or overnight for best results.
3. Prepare the skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Preheat your grill, a cast-iron grill pan, or outdoor open flame to medium-high heat.
4. Assemble the satay: Thread the marinated Flank Steak slices onto the skewers, weaving the meat back and forth to secure it. Discard any remaining marinade.
5. Grill the Beef Satay: Grill the skewers for 3-4 minutes on each side, or until the Flank Steak is cooked to your desired level of doneness. Keep an eye on the skewers during grilling to prevent overcooking.
6. Serve and garnish: Transfer the cooked Beef Satay skewers to a serving platter. Garnish with fresh cilantro and serve with a low-carb peanut sauce or other dipping sauce of your choice. Enjoy these tender, flavorful skewers as an appetizer or main course, and relish in the delightful fusion of Vermeat's grass-fed Flank Steak with exotic Southeast Asian flavors. Bon appétit!

Get ready to wow your guests and awaken your taste buds with our tantalizing Beef Satay, featuring Vermeat's grass-fed Flank Steak. By following these straightforward instructions, you'll create an unforgettable dining experience that showcases the vibrant tastes of Southeast Asia and the quality of sustainably raised Vermont beef. Whether you serve it as a beautiful appetizer or a star main course, this Beef Satay never fails to impress. Happy cooking and bon appétit!