Hawaiian 'Brok da Mout' Satay Print Email

Absolutely delicious, and a lot of fun – let your guests grill their own on a stovetop or electric grill. ‘Ono grinds, eh brah!?’

1 lbs flank steak
Hawaiian Marinade*
- or East West Teriyaki Marinade
ten-inch skewers

Slice flank steak thinly (between 1/8 and 1/4") across the grain and toss with about 3/4 cup of Hawaiian marinade, recipe follows – East West Spicy Teriyaki is a good prepared option. Marinate the steak at cool room temperature for at least 1 hour, or refrigerated for several hours.

Thread the slices of meat onto the sharp end of the skewers, weaving back and forth. Fill only about 1/4 – 1/3 of each skewer with about 1 oz of meat, pressing the meat together lightly; do not pack! Fill all of the skewers evenly.

Grill over a direct, low flame, glazing with some of the fresh Hawaiian Marinade towards the end of cooking time. This is great for a stovetop grill, electric grill or hibachi. Great with steamed Japanese Nishiki rice, salad, steamed vegetables and fruit. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Chef’s Notes: Long metal skewers with handles are suggested, if using wooden skewers: Soak in water for one hour. Take care and keep the skewers clean, rinsing if needed. Do not grill exposed bamboo or wood skewers over a direct flame, they will burn.

* Hawaiian Marinade
2 TBS Asian Chile Sauce (Sambal Olek)
2 TBS fresh crushed ginger
3 TBS fresh crushed garlic
1/2 cup sugar
1/2 cup Lee Kum Kee Oyster Sauce
1 cup Lee Kum Kee light soy sauce
1/2 cup water
1/4 cup sesame seeds, raw
1/4 cup green onion, sliced thin

Combine all of the ingredients and mix well.

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