Satay with Apricot-BBQ Dipping Sauce and Green Rice
- 12 cups apricot jam
- 1/2 cup barbecue sauce
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon ground coriander
- 1 3/4 teaspoons kosher salt
- 1 1/4 cups jasmine or basmat rice
- 3 tablespoons rice wine vinegar
- 3 tablespoons extra-virgin olive oil, plus additional for grill
- 1 shallot, minced
- 1 1/4 teaspoons chili powder
- Pinch freshly ground pepper
- 1 1/4 pounds sirloin steak, thinly sliced
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 2 teaspoons fresh thyme leaves
- 16 8 inches bamboo skewers, soaked in water 30 minutes
1. Combine jam, barbecue sauce, zest and coriander in a small bowl, for dipping sauce. Set aside.
2. Bring 2-1/2 cups water in a medium saucepan to a boil. Stir in 1/2 teaspoon salt and the rice; reduce heat to a simmer. Cover and cook until water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and let cool slightly.
3. Meanwhile, whisk together vinegar, 1 tablespoon oil, the shallot, chili powder, 3/4 teaspoon salt and the pepper in a large bowl; add steak and toss until coated well. Marinate at room temperature 20 minutes, stirring occasionally.
4. Meanwhile, combine basil, parsley, thyme, remaining 2 tablespoons oil and 1/2 teaspoon salt in the bowl of a food processor. Pulse until finely chopped. Toss with rice just before serving.
5. Preheat grill or gill pan to moderately high heat; lightly oil rack. Thread 1 to 2 slices of steak onto each drained skewer. Grill, turning once, until just cooked through, about 4 minutes. Serve with dipping sauce and rice.
- Servings Per Recipe 4
- Fat, total(g)27,
- sat. fat(g)8,
- Percent Daily Values are based on a 2,000 calorie diet