Summer Convection Meals        Convection Broiling and Grilling        Appetizers        Dishwasher 101        Convection Steam Oven Meals        Cuisine La Cornue        Cucina Bertazzoni        Cooking with the CornuFé Appetizers Print Recipes   Menu 3: Thai-Style Grilled Beef Skewers 1 – large boneless rib eye steak, approx ½ lb. 16 – 20 bamboo skewers 8 – romaine leaves, cut in half ¼ - cup mixed fresh mint and basil leaves, coarsely chopped Sauce 2 – cloves garlic ¼ - cup soy sauce 2 – tablespoons fish sauce 2 – tablespoons red curry paste 2 – tablespoons peanut butter 1 – teaspoon brown sugar Cut the steak into thin 1” wide strips and thread onto the skewers. Prepare the sauce and marinate the meat 1 – 4 hours before cooking. If you marinate the beef for too long it will be mushy. Preheat the oven to Convection Broil 500 degrees. Place the skewers on a rimmed baking sheet and slide the sheet into the second rack position from the top. If you use foil to line the pan put the shiny-side down. Broil for 4-5 minutes and turn the skewers, cook for another minute and remove from the oven. Place all the ingredients for the sauce into a small blender or chopper with a lid that seals tightly and blend for a few minutes until well-incorporated. Place some of the chopped herbs into the lettuce leaves and place a cooked skewer on top of each leaf. Drizzle a little more sauce on the skewers before serving. Previous   Next