Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
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, --

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.

Search Site

    only search Tony's Market
    Oyster Night!