Seasonality meets sustainability in The Humane Table: Cooking with Compassion by Robin Ganzert, the president and CEO of American Humane. Available to purchase online and on Palm Beach at the Classic Bookshop and the Palm Beach Book Store, this new cookbook celebrates responsibly raised and sustainable ingredients that complement the organization’s mission to ensure animal welfare around the globe. Organized by season, the more than 100 featured recipes are by top chefs and national brands, but they are geared toward the home chef. Below, we share a winter recipe of beef satay by Karin Calloway.
(makes 8 appetizer servings or 4 entree servings)
1 small onion, peeled and coarsely chopped
3 garlic cloves, peeled
1 2-inch piece of fresh ginger, peeled and coarsely chopped
1/4 cup sugar
1/2 cup soy sauce
1/4 cup sesame oil
1 tbsp. chili oil or Asian hot sauce (such as sriracha)
1 1/2 pounds flank steak, cut into thin slices
4 tbsp. peanut butter (or 1/4 cup finely chopped peanuts)
2 tbsp. warm water
For the satay, combine onion, garlic, ginger, sugar, soy sauce, sesame oil, and chili oil or hot sauce in a food processor fitted with the S-blade. Pulse until the marinade mixture forms a smooth paste. Pour half into a resealable plastic bag. Add beef, seal the bag, and refrigerate for 4 hours or overnight.
For the dipping sauce, combine the remaining marinade with peanut butter or chopped nuts and water in a small bowl. Set aside until ready to use, or cover and refrigerate overnight.
When ready to serve, heat indoor or outdoor grill. Thread beef onto skewers and grill for 1 to 2 minutes per side, basting with the marinade once on each side. Serve immediately with the dipping sauce.