Starters

Beef Satay

Satay is literally, thinly sliced meat or poultry, placed on a skewer, then cooked in a pan or more commonly on the grill

The protein is usually marinated, ahead of time, to enhance it’s flavor

When using wooden skewers, place them in a shallow pan and cover with water.  This will help to keep the wood from burning up on the grill

We use these Wilton Sheet Pans

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I’m going for a Thailand take on this Satay, so let’s start with the marinade

You will need 3/4 cup of unsweetened coconut milk, 3 tablespoons of sugar, 1 tablespoon of yellow curry powder, 2 tablespoons of fish sauce,  2 tablespoons of fresh chopped cilantro, 2 teaspoons of kosher salt and 1 teaspoon of sesame oil

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Place all of your ingredients in a large mixing bowl and whisk together to incorporate

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The cut of beef I’m using here is flank steak

The grain of the meat is the direction the bands of muscle run.  For a flank steak the muscles run from right to left (or left to right)

It is important to cut meat against the grain to maximize the tenderness

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Here I have cut the flank against the grain in about 1 inch strips

If you have strips from the center that are way longer then the rest you can cut them in half to make them more uniform

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Place the strips in a gallon baggie, pour the marinade in, seal the bag ensuring that you squeeze the air out

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Mush the bag around to evenly coat the meat with the marinade

Let this sit for a for at leat 2-3 hours, though overnight would be even better

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Take a skewer and run it carefully through your meat strip

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Run it in and out to secure the meat to the skewer

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I put 2 strips per skewer

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Baste the Satay with the remaining marinade

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I grilled these over direct heat for about 6-7  minutes per side

Direct heat means all the burners are on, which also means these are going to cook quickly, so don’t walk away

You want some char, but you don’t want burnt

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We served these sprinkled with fresh cilantro and our Thai Peanut Sauce

Satay

Enjoy!!!

Simply Sundays! ~ Beef Satay

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

2 pound flank steak

For the marinade

3/4 cup unsweetened coconut milk

3 tablespoons of sugar

1 tablespoon of yellow curry powder

2 tablespoons of fish sauce

2 tablespoons of fresh cilantro

2 teaspoons of kosher salt

1 teaspoon of sesame oil

Extra cilantro for serving

Directions

If using wooden skewers, soak them in water prior to grilling

In a large mixing bowl combine 3/4 cup of unsweetened coconut milk, 3 tablespoons of sugar, 1 tablespoon of curry, 2 tablespoons of fish sauce, 2 tablespoons of fresh chopped cilantro, 2 teaspoons of kosher salt and 1 teaspoon of sesame oil.  Whisk to combine

Slice your flank steak against the grain, into 1 inch strips.  Place them in a baggie and cover with the marinade.  Squeeze out any excess air and seal.  Allow to marinade 2-3 hours or overnight

Place your strips onto your pre-soaked skewers.  Baste with remaining marinade.

 Grill over direct heat for 6-7 minutes per side

© Simply Sundays 2016
All rights reserved

2 comments on “Beef Satay

  1. Cyndi Teixeira

    Made this tonight using chicken. It was totally De-lish!
    Very easy, will make with beef next time. Sadly, no leftovers!

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