Beef Satay Recipe

Prep

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

Slice the steak thinly (1/8–1/4 inch) against the grain into strips roughly 4–5 inches long and 1 inch wide. Pat dry with paper towels and season lightly with 1 tsp salt and 1/2 tsp black pepper.

In a large bowl combine 1 cup coconut milk, 3 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1 tbs fish sauce, 1 tsp grated ginger, minced garlic, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp ground black pepper, and 2 tbs vegetable oil. Whisk until sugar is dissolved and mixture is smooth.

Add the sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 4 hours (avoid longer to prevent meat becoming too soft from coconut acids).

Thread 2–3 strips of marinated beef per skewer, leaving a little space between pieces so heat circulates. Reserve any leftover marinade for basting (do not reuse as a sauce unless boiled).

Preheat a grill or grill pan over medium-high heat and brush the grates with a little oil. Grill the skewers 2–3 minutes per side (about 4–6 minutes total) until nicely charred at the edges and medium doneness. Baste once with reserved marinade during the first flip. Alternatively, broil on high 4–6 inches from the element for 3–4 minutes per side.

Transfer cooked skewers to a plate and rest 3 minutes before serving.

While the beef marinates (or during the last 10 minutes of grilling), make the peanut sauce. In a small saucepan over low heat add 1 cup peanut butter and 1 cup coconut milk. Stir constantly until the mixture becomes smooth and warm—do not boil.

Whisk in 1 tsp red curry paste, 1 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1 tsp fish sauce, and 0.5 tsp red pepper flakes (if using). If the sauce is too thick, whisk in 1–2 tbs water at a time until you reach a dipping consistency. Taste and adjust salt (about 1/4 tsp) or lime for brightness.

Keep the sauce warm on the lowest heat setting or transfer to a small bowl for serving. Garnish with 2 tbs chopped roasted peanuts just before serving.

Arrange the beef satay skewers on a platter with cucumber slices and lime wedges. Sprinkle cilantro over the skewers and serve with the warm peanut dipping sauce on the side.

Recommend serving: 2–3 skewers per person with rice or a light salad. Use lime wedges to squeeze over satay just before eating.