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Meyer Lemon Maple Buffalo Satay

January 25, 2011

I learned two things tonight. #1. If you're going to make satay you've got to have skewers. #2. Don't over pack the meat in the marinade or it won't get covered well enough. The first issue was easy to fix, I sent my husband to the store to pick up some skewers. Meanwhile I prepped the broccoli which I planned to steam. The second issue was sort of fixed while he was at the store; I turned the meat so it would get better coverage.

Buffalo Sirloin Tip Steak

The satay was sliced from Buffalo Sirloin Tip Steak and had been marinating for about 20 hours. It smelled great and looked like it absorbed a decent amount of my Meyer Lemon Maple Marinade. (I did the Optional step under the Sauce section, to help with my coverage concerns.)

Meyer Lemon Maple Buffalo Satay

I also learned that photographing skewered meat isn't easy! I served it with steamed broccoli and some white rice. After I took the picture, I poured some of the sauce from the Meyer Lemon Maple Marinade & Sauce recipe onto the rice. We liked the sauce so much that after dinner I took the remaining used marinade (which I'd set aside "just in case") to make more sauce for tomorrow's leftovers.

Technically, for this to be "satay" it requires a sauce, so I dipped my meat in the sauce on my plate. That qualifies to me!

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January 25, 2011
Meyer Lemon Maple Marinade & Sauce

It's marinade and it can be turned into sauce! Because this marinade recipe uses pricy ingredients, you won't want to let a drop go to waste. That's why there's a sauce to make from the used marinade. If you enjoy the wonderful and fragrant smell of the marinade you'll definitely want to make the sauce too.

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