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Satay with Apricot-BBQ Dipping Sauce and Green Rice

Makes: 4  servings Prep 30 mins Start to Finish 50 mins
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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)690,
  • Fat, total(g)27,
  • chol.(mg)79,
  • sat. fat(g)8,
  • carb.(g)82,
  • fiber(g)3,
  • pro.(g)32,
  • sodium(mg)1208,
  • Percent Daily Values are based on a 2,000 calorie diet