Beef Satay with Spicy Peanut Sauce

A favorite in South East Asia and our house, satay skewers can be made with most any meat, we prefer beef as it pairs beautifully with the spicy peanut sauce. A simple cucumber salad is a nice cooling counterpoint to this spicy beef satay.

Ingredients

Marinade & Steak

2 tablespoons lime juice

1 tablespoon finely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest

1 tablespoon reduced-sodium soy sauce

1 tablespoon fish sauce (see Notes)

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

1 teaspoon brown sugar

1 teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon freshly ground pepper

1 ½ pounds skirt steak, flank or other beef steak, trimmed

Peanut Dipping Sauce

½ cup finely chopped onion

2 teaspoons peanut oil or canola oil

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

1 teaspoon finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest

½ cup finely chopped roasted peanuts

½ cup coconut milk

¼ cup unsalted natural peanut butter (see recipe)

1 tablespoon fish sauce

1 tablespoon ketchup

1 tablespoon lime juice, or to taste

1 teaspoon brown sugar, or to taste

1 teaspoon Asian chile sauce, such as Sriracha, or other hot sauce, or to taste

Marinated Cucumbers

1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices

¼ cup rice vinegar

1 teaspoon sugar, or to taste

Pinch of salt, or to taste

1/4 cup chopped fresh cilantro (optional)

Instructions

To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.

To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.

To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.

To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill, broiler will work as well)

Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)

Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.