Boy, were we underwhelmed with Matt Damon's Beef Satay skewers (hanger steak).

M

marilynfl

Moderator
When making a new recipe, I tend to follow it blindly unless lima beans or cantelope are involved.

This one was:

Too salty (why add salt when soy sauce is also used?)

Too mustardy (I thought that would be a good thing. I was wrong).

Too crunchy (cracked peppercorns kept sticking in our teeth)

Too bitter (not sure where that's coming from. I tested the wine first (chef's perogative) and it was fine)

The meat did turn out tender after a four-hour marinade.

Recap:

Magazine photo: A platter of shiny meaty-beefy skewers dripping with a thin, juicy dark brown glaze.

Reality check: Mine ended up a thick muddy brown sauce and while the meat cooked, it never looked succulent like the photo. More greyish...like something that would be served to the Nightwatch when rations were low.

Maybe I needed Celebrity Chef Ming at my stove.

http://www.ziplist.com/recipes/1162271-Matt_Damon_s_Beef_Skewers

 
I don't see how they could have gotten seared and crisp in that amount of time, especially if they

were wet from marinade when they went on the grill.

 
Charley, I can't reply or send a new message. I didn't boil the

marinade..there was something off in the blend, so I'm just going to try a teriyaki marinade and Curious's idea of letting it dry first.

 
Oh...is that an issue? They went right out of the marinade, onto the skewers and onto the grill.

I don't cook that much meat, let alone red meat, let alone meat I've had to slice and marinate and skewer. The entire time I was making this I was thinking: Thank Goodness I don't work in a greek restaurant.

Hey, maybe all the front work is why I'm so disappointed in the end results?

 
If it's a thick marinade that clings, dh wipes with paper towel and brushes lightly with oil before

grilling. I think that would give you better results. If you want more marinade on the meat, save some back before you put the meat in it and use it on the meat after it's browned.

 
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