Weber Grill Recipe-Beef Satay

Weber Grill Recipe-Beef Satay
A great weber grill recipe to try !
  • 1 green onion, finely chopped
  • 1/3 cup ketchup
  • 1/4 cup light soy sauce
  • 3 tablespoons dark brown sugar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon peanut oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 pounds top round or beef tenderloin
  • 1/4 cup creamy peanut butter
1. First of all in a small bowl whisk the marinade ingredients with 1/4 cup water.

2. And then cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

3. Next is to remove the meat from the bag, reserving the marinade. Thread the meat onto metal skewers, leaving space between the cubes. Allow to stand at room temperature for 20 to 30 minutes before grilling.

4. Grill the beef cubes over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to desired doneness, 3 to 5 minutes for medium rare, turning once.

5. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers. The weber grill recipe of satay is ready...enjoy it !


Weber Chili on the Grill

Weber Chili on the Grill

Weber Grill Recipe INGREDIENTS
  • 3 pounds plum tomatoes, cores removed
  • 3 stalks celery
  • 2 medium yellow onions, cut crosswise into 1/2-inch slices
  • Extra virgin olive oil
  • 1 medium jalapeño pepper, stem removed
  • 2 tablespoons pure chile powder, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound top sirloin steak, about 3/4 inch thick
  • 3 boneless pork loin chops, each about 5 ounces and 3/4 inch thick
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground cayenne pepper
  • 1 bottle (12 ounces) ale
  • 1 cup beef broth
  • 1 can (14 ounces) pinto beans
  • 1 cup grated sharp Cheddar cheese
  • 1 cup sour cream
1. First of all grill the tomatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. And then transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.

2. Brush or spray the celery and onion slices with olive oil. Grill the celery, onions, and jalapeño over direct medium heat, with the lid closed as much as possible, until well marked, 8 to 10 minutes, turning once. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pieces. Mince the jalapeño. Add the vegetables to the tomato purée.

3. Next In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Brush or spray the meat with oil and season both sides of the steak and the chops with the spices. Grill over direct medium heat, with the lid closed as much as possible, for about 8 minutes, turning once. Remove from the grill and cut into 3/4-inch cubes, then add to the tomato mixture.

4. And then add the remaining 1 tablespoon chile powder, the remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.

5. Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1-1/2 hours. Add the pinto beans and simmer for 15 minutes more.

6. Serve warm in individual bowls and top with the cheese and sour cream. Enjoy the chili on the grill.
Weber grill recipes: classic-bacon-cheeseburger