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Beef and cipolline satay

Beef and cipolline satay

Beef and cipolline satay

Other ingredients

120 g. Beef, cut into cubes

3 Wooden skewers

80 ml. Teriyaki sauce

20 ml Balsamic Vinegar of Modena

5 g. Ginger

Fresh Coriander, chopped


Serve 1
In a bowl, pour the Balsamic Vinegar, the teriyaki sauce, the ginger and the coriander, mix well. Marinate the beef into 3/4 of the liquid for about 4-6 hours. At this point form the skewers alternating a cube of beef with a Baby Onion in Balsamic Vinegar, using all the ingredients. On a hot grill, cook the skewers until the desired cooking temperature. Serve hot with the remaining sauce.