"Bite Back" Kobe Beef Satay

April 21, 2009 8:57:47 AM PDT
Chicago Chef Julius Russell of Chicago is the a lead Chef at the upcoming Luxury Living Show 1 thick 16 oz. Kobe New York Strip Steak (cut into ¼ slices the short way)
½ c Monini Extra Virgin Olive Oil
1Tb "Slap Ya Mama" Cajun Seasoning
1c Savory Choice Demi Glaze
½ c Ojai Cook "Bite Back" Teriyaki Marinade
Salt and Pepper to taste
Sliced scallions (optional)

First begin by soaking skewers in water to prevent skewers from burning

Add demi glaze & teriyaki marinade to small saucepan. Cook on medium heat for 30min

Weave one slice of kobe beef on to one skewer

Make sure both sides of each satay is oiled evenly

Then season each piece front and back individually with Cajun seasoning, salt & pepper.

Place on hot grill or griddle and sear just until the meat is medium rare

Brush with glaze and sprinkle with scallions

*You can substitute flank steak for this dish