If you’re looking for a new appetizer, or platter to serve at your next barbecue or party, here’s a real treat for you: beef satay. This kebab-style dish is a quintessential street food from Asia, and it’s such a treat with some peanut sauce.
One issue with many beef satay recipes is how chewy and tough the meat can come out. Sometimes it just comes out more like a jerky than the delicious steak it started as. We wanted to really make each bite taste delicious with or without the peanut sauce. To get a perfectly tender meat we used flank steak sliced into thin strips cut across the grain. The marinade for the meat was a simple combination of sauces available in most supermarkets today, including a favorite of ours: Sriracha. Keep reading below for this fantastic recipe…
Beef Satay
(makes 20 skewers)
Ingredients
PEANUT SAUCE
- 1/2 cup smooth peanut butter
- 1/4 cup hot water
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 2 tablespoons Sriracha (or Asian chili sauce)
- 1 tablespoon dark brown sugar
- 1 clove garlic, minced
- 1 tablespoon chopped fresh cilantro leaves
- 2 scallions, white and green parts, sliced thin
BEEF SATAY
- 1 1/2lbs flank steak
- 1 teaspoon chili powder
- 2 tablespoons coriander powder
- 2 teaspoons turmeric powder
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons Sriracha (or Asian chili sauce)
- 1/4 cup packed dark brown sugar
- 1/4 cup minced fresh cilantro leaves
- 2 cloves garlic, minced
- 2 scallions, white and green parts, sliced thin
Directions
- Create the peanut sauce: whisk the peanut butter and hot water together in a medium bowl. Stir in the remaining ingredients, then transfer to a small serving bowl and put aside to use after the beef has been placed on skewers.
- Cut the flank steak in half lengthwise and freeze it for 30 minutes.
- Combine soy sauce, oil, chili powder, turmeric powder, coriander powder, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup and set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4″ thick strips. Weave the meat onto individual bamboo skewers then dunk the meat end of each skewer into the marinade to coat. Lay the skewers in a shallow dish, propping up the exposed end of the skewers to keep them clean. Pour the remaining marinade over the meat and refrigerate for 1 hour.
- Adjust the oven rack to the top position and set the oven to broil. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers halfway through until the meat is browned. Serve hot with the peanut sauce.
- Enjoy!
Recipe adapted fromMartha Stewart