In jat with tight fitting lid, combine vinegar, mustard, honey, salad oil, salt, pepper, and celery seeds. Shake vigorously until dressing is combined. Set aside.
Thinly slice steak diagonally across the grain. Drain skewers; thread steak onto each skewer, dividing evenly. Arrange skewers in shallow baking pan. Brush with some of the prepared dressing. Pour 1/4 cup of dressing over meat skewers. Cover with plastic wrap and refigerate at least one hour.
In large bowl, toss uncooked peas, yellow pepper, green onion, celery, almonds, radishes and remaining dressing until well mixed. Cover with plastic wrap; refrigerate while cooking satays.
Prepare outdoor grill for BBQ. Place skewers 6 inches from medium hot coals. Cook, turning once, 10 minutes. Serve pea salad with satays on top.
Originally Submitted
12/21/2009
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You can add this Fresh Pea Salad with Beef Satays recipe to your own private DesktopCookbook.