RECIPE: We really like this at our BBQ--REC: Beef Sates with Hoisin Dipping Sauce...

[charlie]

Beef Sates With Hoisin Dipping Sauce

Recipe By :Gourmet

Serving Size : 4

32 wooden (8-inch) skewers

4 large garlic cloves

2 tablespoons finely grated peeled fresh gingerroot

1/2 cup fresh lime juice -- divided, or to taste

1 16-ounce skirt steak

1/2 cup hoisin sauce

2 tablespoons ketchup

Accompaniment: Lime wedges

Prepare grill. Soak skewers in warm water for 20 minutes.

While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 1/4 cup lime juice. Season marinade with salt and pepper.

Holding a knife at a 45 degree angle, cut steak crosswise into about 1/4-inch-thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes.

In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper.

Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate.

Season sates with salt and pepper. Grill sates on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare.

Serve sates with hoisin sauce and lime wedges.

 

[charlie]

My first thought would be some sort of rice with fruit or nuts but then REC: Asian Vegetable Slaw...

Asian Vegetable Slaw

Recipe By : Jean-Georges Vongerichten
Serving Size : 4

1/4 cup mayonnaise
1 tablespoon mirin
1 tablespoon rice vinegar
1/2 tablespoon soy sauce
1/2 tablespoon fresh lemon juice
1 small jalapeño -- seeded and minced
1 cup red cabbage -- finely shredded
1 cup napa cabbage -- finely shredded
1 cup carrot -- julienned
1 cup jicama -- julienned
1 cup daikon -- julienned
1/2 small cucumber -- seedless, peeled and sliced paper-thin
2 scallions -- thinly sliced
1 cup mung bean sprouts
Salt

In a large bowl, mix the mayonnaise, mirin, rice vinegar, soy sauce, lemon juice and jalapeño.

Add the red and napa cabbages, carrot, jicama, daikon, cucumber, scallions and bean sprouts, season with salt and toss well; serve.

NOTES : Use a mandoline slicer or a food processor to prepare the vegetables.