Beef and Cherry Satay Recipe

According to McCormick’s Flavor Forecast for 2009 Tart Cherry and Cayenne Pepper are the hot new flavor pairing for 2009. In honor of the occasion, here is a lovely recipe I found in the Cleveland Plain Dealer, which calls on tart cherry juice concentrate to provide the perfect tart cherry flavor.

Beef and Cherry Satay
Makes 16 appetizer-size servings

Peanut dipping sauce:
2/3 cup chicken stock
2 tablespoons cherry juice concentrate
1/3 cup peanut butter

Satay:
1½ pounds beef round, fat trimmed
2 tablespoons sesame oil
¼ cup soy sauce
½ teaspoon garlic powder
1 tablespoon apple cider vinegar
½ teaspoon black pepper
½ teaspoon cayenne pepper
¾ cup cherry juice concentrate
1 tablespoon dehydrated onions

Cook’s note:  Marinate beef a day in advance (about 24 hours).

Preliminaries: You’ll need wooden skewers, which you should soak in water a day in advance.

Make the dipping sauce: Mix together chicken stock and cherry juice and simmer 15-20 minutes. Add peanut butter and stir until blended. Set aside and reheat before serving.

Prepare the beef: Cut beef into strips 1- to 2-inches wide, then into ribbons across the grain about ¼-inch thick. Mix well with remaining satay ingredients and marinate in refrigerator 24 hours.

Grill the beef: Thread strips in and out on skewers. Grill briefly, to your preferred doneness, over medium heat.

Presentation: Reheat dipping sauce and serve with skewers.

Source: Adapted recipe from Northwestern Michigan College Culinary Arts Department.