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Beef Peanut Marinade and Sauce
By Don Keohler and Chef Alex Reethof
4 NY Strip Steaks, 12 oz all fat trimmed Marinade for 4 hours in the recipe below
1 tablespoon Peanut Oil
1 Tablespoon Hot Sesame Oil
1 Red Onion, sliced thin
1 yellow pepper
1 Red Pepper
1 Small Zucchini
1 small yellow Squash
1 Tablespoon grated Ginger
1 tablespoon chopped garlic
1 tablespoon lite soy sauce
1 Tablespoon Hoisin
3 tablespoons Five Alarm Chili Flavored Peanuts crushed
1 head of iceberg Lettuce, broken into leaves
In a hot skillet, add both oils. Next add the onions, peppers and squashes to the oil and sauté for several minutes. Next add the ginger and garlic and sauté for 2 minutes, the add the soy and Hoisin and sauté for two more minutes and remove from the heat. Finish with a sprinkling of the crushed “Five Alarm Chili Peanuts”.
For Marinade and dressing
¼ cup creamy peanut butter
¼ cup peanut oil
1/8 cup sesame oil (use hot sesame oil if you want if spicier)
4 Tbsp. Hoisin sauce
2 Tbsp. Teriyaki sauce
2 Tbsp. Lite Soy sauce
½ tsp. crushed red pepper
2 cloves garlic, grated
1 Tablespoon grated fresh Ginger
For Marinade/Dressing:
In a glass mixing bowl with a wire whisk mix all the marinade ingredients (everything but the steak) thoroughly. Toss the steaks in the marinade until coated thoroughly. You can put the steaks and marinade in a gallon Ziploc bag and hold in the refrigerator for a bit until you are ready to cook.
Steaks may be cooked on a grill, griddle, or may be broiled according to personal taste.
Be sure to let cooked meat rest a few minutes before slicing.
Use extra dressing to drizzle over the vegetables and sliced thin Beef and wrap in the lettuce leaves. Serve as a grazing item of for a main course.
Note: This recipe is a collaboration between Chefs Alex Reethof and Don Koehler for the Georgia Beef Board and the Georgia Peanut Commission
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