Marinated beef satay with dijon and Blonde de Chambly





Marinated beef satay

• 3 large flank steaks, cut into thick strips along the grain

• 1 cup of Blonde de Chambly

• 1/4 cup olive oil

• 2/3 cup Dijon mustard

• 4 green onions, sliced into rounds

• 2 tsp. salted herbs from the Bas du Fleuve region

• Ground pepper

• Wood skewers, soaked in water for 20 minutes

A participation of

Samuel Joubert



• In a sealable container, prepare marinade by mixing Dijon, olive oil, salted herbs, . cup of Blonde de Chambly, and green onions. Add a generous amount of pepper and stir well. Reserve about 5 tbsp. of the mixture and . cup of beer for grilling.

• Add meat to marinade and mix well. Marinate in the fridge for 24 hours.

• Thread meat on skewers in a zigzag pattern to make sure it is firmly attached and won’t fall during cooking.

• On a preheated BBQ over medium heat, grill beef skewers about 8 to 10 minutes or until desired doneness.


IMPORTANT: Baste the skewers with the marinade often and sprinkle with beer while cooking !

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