Grill/Barbecue

Garlic Scape Beef Satay with Garlic Scape Satay Dip

by:
April 18, 2012
4
1 Ratings
Garlic Scape Beef Satay with Garlic Scape Satay Dip
Photo by James Ransom
  • Prep time 3 hours
  • Cook time 10 minutes
  • Makes 6 skewers
Author Notes

A few years ago, for the first time, I noticed vendors at the local farmers market selling garlic scapes. I had heard of scapes, but never used them and as I am intrigued by anything garlic related, I bought a bunch. With my first purchase, I made a pesto—just puréed scapes with olive oil, lemon juice and parmesan cheese (I just Googled a recipe). I used it on pasta, on a pizza and on some toasted bread with a fried egg on top and it was delicious. I picked up the next round intending to do the same thing, put holding those scapes, feeling the woody ends and craving Asian food, I figured maybe I could whip up something special and unique. And I must say I was inordinately pleased with myself. —TheRunawaySpoon

Test Kitchen Notes

This fragrant beef skewer is a great menu item for summer grilling. The garlic flavor really shines through and you don’t have to worry about soaking skewers ahead of time. The rich peanut sauce accompanies the beef skewers well but reduce the amount of peanut butter if it seems too thick for your taste. —Annie "Smalls"

What You'll Need
Ingredients
  • For the garlic scape satay
  • 1 bunch garlic scapes (about 6 scapes)
  • 1/2 inch piece fresh ginger, peeled
  • 1 lime, juiced
  • 1 handful cilantro leaves
  • 10 mint leaves
  • 3 Thai basil leaves (optional)
  • 1/4 cup soy sauce
  • 3 tablespoons sesame oil
  • 1 pound beef round, cut into evenly sized pieces
  • For the garlic scape satay sauce
  • 3 eight-inch pieces garlic scapes
  • 1 1/2 cups creamy peanut butter
  • 1/2 cup coconut milk
  • 3 tablespoons water
  • 3 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon hot sauce
  • 3 garlic cloves, minced
  • 1/4 cup fresh chopped cilantro
Directions
  1. For the garlic scape satay
  2. Make scape skewers by cutting the woody ends off of six scapes. Cut the ends into sharp points. Set aside.
  3. Cut three of the scape top pieces (about 8 inches) and the ginger into small pieces and drop in a blender. Add the lime juice, cilantro, mint and basil leaves and the soy sauce. Blend until a paste forms – the scapes are woody, so this takes a little work and scraping down of the sides of the blender. With the blender running, drizzle in the sesame oil and blend until smooth. Pour the marinade into a ziptop bag and add the beef cubes. Seal the bag and shake everything around to coat the beef. Refrigerate for several hours, turning once or twice.
  4. When ready to cook, heat the grill or a grill pan to high heat. Thread the beef onto the scape skewers. If needed, you can cut a small slit in each beef chunk to slide the skewer through. Grill the skewers until the beef is cooked through, about 10 minutes
  1. For the garlic scape satay sauce
  2. Cut the scapes into small pieces and place in a blender. Add the remaining ingredients and blend until smooth. Serve with Garlic Scape Beef Satay Skewers/
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TheRunawaySpoon
I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.

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7 Reviews

Atomicwoman
Atomicwoman June 1, 2017
This recipe just made my day. I planted a lot of hard neck garlic of various persuasions last fall. But guess what, I now have a ton of lovely garlic scapes to have my way with. This is a perfect use for some of them. Thanks!
 
twinjadojo
twinjadojo July 29, 2014
Wildly delicious! My twinks each ate an entire skewer and performed my signature eyes-closed-swaying-jazz-hands-oooohing happy-mouthful dance (nature? nurture?). The marinade is so good that I'm boiling the remainder and baking off some tofu cubes dressed in it to keep the satay partay going. I only had about 1/3 c. of peanut butter on hand which masqueraded as a really scant 1/2 c. for a convenient 1/3 of the satay dip recipe. I agree with others that the full amount of peanut butter is too rich and will make your blending machine of choice really cranky. My 1/3 recipe still gave me plenty of leftover sauce. I served this with simple steamed rice and this salad with fresh snap and snow peas and shoots from my farm http://www.epicurious.com/recipes/food/views/Sesame-Pea-Shoot-Salad-12059 Thank you for this wonderfully creative use of scapes!
 
pat
pat June 1, 2014
What are scapes and where can I purchase them. Do you think I can find them at the Ferry Building farmers market in San Francisco, CA?
 
ellen T.
ellen T. July 1, 2013
I made this following the recipe exactly. The marinade is exquisite! I will use it forever! The satay sauce is okay. I significantly reduced the peanut butter and it still was very peanut butter-y. Love the garlic scape skewers and marinade!! I served them with grilled zucchini and grilled corn on the cob. Delicious!
 
thurston
thurston May 14, 2012
So lets say scrapes are unavailable. Can regular ol' garlic be substituted? And if so, what quantities should be used to achieve a similar flavor?
 
meganvt01
meganvt01 April 23, 2012
Very cool - totally creative and looks delicious!
 
LeBec F.
LeBec F. April 19, 2012
And inordinately pleased is exactly how you should be with this! terrif and inspiring.
thx much,
mindy