Charcoal-Grilled Beef Satay with Spicy Peanut Dipping Sauce
Our version of this Indonesian street food popular in many Southeast Asian countries is a flavorful way to enjoy tender grilled beef.
Gather Your Ingredients
Peanut SauceKey Equipment
Before You Begin
Meat that is partially frozen is easier to slice into thin strips. About forty 6-inch wooden skewers or twenty 12-inch wooden or metal skewers are required for this recipe. (We prefer metal skewers; even when soaked, wooden skewers often burn.) If you would like to halve the recipe, buy a 1-pound flank steak and cut the remaining ingredients in half. The peanut sauce may be made a day in advance and refrigerated. Bring the sauce to room temperature before serving.
Instructions
1.
For peanut sauce: Whisk peanut butter and hot water together in medium bowl. Stir in remaining ingredients; transfer to serving bowl and set aside.
2.
For satay: Cut flank steak in half lengthwise and freeze for 30 minutes.
3.
Slice each piece of steak across grain into 1/4-inch-thick strips. Combine fish sauce, oil, sriracha, brown sugar, cilantro, garlic, and scallions in gallon-size zipper-lock plastic bag or large bowl. Add steak strips and toss to coat evenly. Refrigerate for 1 hour but no longer. Weave meat onto individual skewers—1 strip of meat if you’re using short skewers or 2 strips of meat for longer ones—and lay flat in shallow container.
4.
To Grill: Light large chimney starter filled with hardwood charcoal (about 6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly out over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when fire is medium-hot.
5.
Spread half of skewers out over hot cooking grate and grill, uncovered, until meat has cooked through and is lightly charred around edges, about 7 minutes, flipping them over halfway through grilling time. Transfer to serving platter and cover with foil to keep warm. Repeat with remaining skewers. Serve immediately with peanut sauce.
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