Beef satay with peanut sauce

Satay is the kebab of choice of Indonesia. This popular dish has spread throughout the world and can be made using any meat, so feel free to try this recipe with chicken, pork, turkey, or anything else you can find. What makes this a particular favorite is the peanut sauce used for dipping. It has sweet, heat, salt, and savory all bundled up in one.

Credit: Harvard Common Press

• makes

  15

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 900 g (2 lbs) flat iron (trimmed oyster blade) or flank steak
• 15 to 20 skewers

Marinade

• ⅓ cup (80 ml) soy sauce
• 3 tbsp (3 g) chopped coriander leaves (cilantro)
• 1 tbsp (15 ml) white wine vinegar
• 1 tbsp (5 g) minced lemongrass
• 1 tbsp (15 g) brown sugar
• 2 tsp fish sauce
• 3 cloves of garlic
• 1 tsp ground turmeric
• 1 tsp grated ginger
• ½ tsp black pepper
• ⅛ tsp salt

Peanut sauce

• ½ cup (130 g) smooth peanut butter
• ¼ cup (60 ml) soy sauce
• 2 tbsp (28 ml) tepid water
• 1 tbsp (15 g) brown sugar
• 1 tsp Asian chili paste
• 1 clove of garlic, minced

·   

Marinating time: 4 hours

Instructions

Combine all the ingredients for the marinade.

Cut the beef into 3- to 4-inch (7.5 to 10 cm) long strips that are 1-inch (2.5 cm) wide and ¾-inch (2 cm) thick.

Place the beef strips into a resealable bag or shallow dish. Pour the marinade over the beef and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 hours.

Combine all the ingredients for the Peanut Sauce in a medium bowl. Check for consistency. Add more water if the mixture is too thick. Also, you can add more chili paste if desired. Cover with plastic and place into refrigerator. Remove and let stand at room temperature at least 1 hour before serving.

Preheat the grill for high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.

Thread one piece of marinated beef onto each skewer in a weaving pattern. Discard any marinade remaining in the bag.

Place the kebabs onto the grill. Cook for a total of 5 to 6 minutes, 3 minutes per side.

Once cooked, remove the kebabs from the grill and serve with the peanut sauce.

Recipe from Kebabs by Derrick Riches (Murdoch Books, hb, $27.99). Read the kebab master's Three Rules of Kebab here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.