Satay simply put is made of seasoned, skewered and grilled meat. You can use chicken, beef, pork, fish or other exotic meats but I enjoy using wild game.
This seasoned marinade is a combination of soy sauce, brown sugar, rice vinegar, olive oil, slivered garlic, chopped green onions and red pepper flakes. The marinade gives each 1/4 inch thick slice of elk hints of sweet but salty flavor. Marinate the meat overnight in this combo of ingredients and then thread 2-3 pieces of meat on each skewer.
Heat an outdoor grill to high heat and cook 2-3 minutes per side before removing from the heat. Let the meat rest for 5-10 minutes before serving.
Servings: 4
Ingredients
- 1 - 1.5 lb(s) elk sirloin, cut into 1/4 inch slices
- 4 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tsp red pepper flake
- 1 clove garlic, thinly sliced
- 1 green onion, finely chopped
Instructions
- Partially defrost the elk meat before slicing against the grain into 1/4 inch thick slices. Set aside when done.
- In a bowl, combine soy sauce, brown sugar, olive oil, rice vinegar, garlic, green onion and red pepper flakes. Add the meat to the bowl tossing to coat. Cover with a lid or plastic wrap and marinate overnight in the refrigerator.
- Heat an outdoor grill on high heat. Remove the elk strips from marinade and thread onto skewers. Grill over high heat over direct fire approximately 2-3 minutes per side. Remove when done and let rest for 5-10 minutes prior to serving.
Notes
I use sliced elk sirloin for this recipe, but you can use other cuts of meat as well as substitute elk for venison, antelope or other game.
Tried this recipe?Let us know how it was!
