Beef Satay with Peanut Sauce
What is it about food on a stick? Is it that you feel like you're eating a Tootsie Pop, or maybe a Fudgsicle? I don't know. I just know that if you put it on a stick, my family will eat it.
Plus, this is just about a perfect recipe. It's sweet and limey and salty and just spicy enough to tingle your lips. And it's quick to assemble. I used flank steak, but I think this would be really good with chicken or tofu -- though with tofu, I'd marinate it longer, maybe even overnight. As for the peanut sauce, I might think about cutting it in half next time, as it made tons. But it is excellent on rice, so the leftovers are welcome.
Active time: 30 minutes
Total time: 1 hour
Yield: Serves 4
1 pound skirt or flank steak, trimmed
3 tablespoons fresh lime juice
2 tablespoons reduced-sodium soy sauce (okay, mine wasn't reduced-sodium, surprise, surprise)
1 tablespoon Asian fish sauce
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper
16 (9-inch) bamboo skewers, soaked in water for 30 minutes
Peanut Sauce (Makes 1 2/3 cups):
1 tablespoon canola oil
1/4 cup minced shallots
2 garlic cloves, minced
3/4 teaspoon Thai red curry paste (we used Thai Kitchen brand)
1/3 cup creamy peanut butter
2 tablespoons hoisin sauce
2 teaspoons dark brown sugar
2/3 cup water
1 tablespoon fresh lime juice
- 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. (Tip: Partially freezing the meat for 45 minutes makes it easier to slice).
- Whisk the lime juice, soy sauce, fish sauce, dark brown sugar, garlic, curry powder, and crushed red pepper in a medium bowl. Add the steak and toss gently. Cover and set aside at room temperature for 30 minutes.
- Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan. 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.
- Grill the skewers until the steak is seared and just cooked through, about 2 minutes per side. Serve with the Peanut Sauce. SAFETY NOTE: If you plan to eat right off the skewer, be sure to use bamboo (not metal) to avoid burns.
- For the Peanut Sauce: Heat the oil in a small saucepan. Add the shallots, garlic, and Thai red curry paste and sauté over medium-low heat until the shallots and garlic are just tender and fragrant, about 3 minutes.
- Stir in the peanut butter, hoisin sauce, dark brown sugar, and water. Bring the mixture to a boil and simmer for 1 minute. Stir in the lime juice and let the sauce cool slightly. Serve warm or at room temperature.