Beef Satay

Beef Satay
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  • 1 pound skirt or flank steak, trimmed
  • Salt and cracked black pepper
  • 3 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 2 teaspoons dark brown sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon crushed red pepper
  • 16 (9-inch) bamboo skewers, soaked in water for 30 minutes
  • Cilantro , finely chopped for garnish
  • Peanut Sauce
  • 1 tablespoon peanut oil
  • 1/4 cup minced shallots
  • 2 garlic cloves, minced
  • 3/4 teaspoon Thai red curry paste
  • 1/3 cup creamy peanut butter
  • 2 tablespoons hoisin sauce
  • 2 teaspoons dark brown sugar
  • 2/3 cup water
  • 1 tablespoon fresh lime juice
  • 1 tablespoon cilantro, finely chopped


  1. If using skirt steak, cut the meat crosswise into 4 pieces, each about 4 inches long. Slice each piece across the grain into 4 strips 1 inch wide. Lightly pound the strips to flatten them. If using flank steak, halve the meat lengthwise, then thinly slice it across the grain into 30 to 40 1/4-inch strips. Season with a little salt and cracked black pepper.
  2. Whisk the lime juice, soy sauce, dark brown sugar, garlic, and crushed red pepper in a medium bowl. Add the steak and toss gently. Cover and set aside at room temperature for 30 minutes.
  3. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.
  4. Thread 1 piece of skirt steak, or 2 to 3 pieces of flank steak, onto the skewers, stretching each piece taut to maximize contact with the grill.
  5. Grill the skewers until the steak is seared and just cooked through, about 2 minutes per side. Sprinkle with cilantro and serve with the Peanut Sauce.

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