Jerk Beef Satay
Serve as an appetizer or over rice for a main course.
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
Soak wooden skewers at least 1 hour before grilling satays.
In a glass dish or heavy-duty resealable bag, combine all the ingredients for the marinade. Mix well.
Thread the beef on the soaked skewers in a serpentine pattern. Set the skewers in the marinade and refrigerate 1-4 hours.
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.