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Beef Satay

Print Recipe
Servings 0

Ingredients
  

Basting Sauce

  • 3/4 cup coconut milk
  • 3 tablespoons packed dark brown sugar
  • 3 tablespoons fish sauce
  • 2 tablespoon vegetable oil
  • 3 shallots minced
  • 2 stalks lemongrass trimmed to 6" and minced
  • 2 tablespoon grated fresh ginger
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Beef Marinade

  • 2 tablespoons vegetable oil
  • 2 tablespoons dark brown sugar packed
  • 1 tablespoon fish sauce
  • 1 1/2 - 1 3/4 pound flank steak

Instructions
 

  • Halve the flank steak lengthwise, then slice on slight angle against the grain into 1/4" thick slices.
  • For the basting sauce: Whisk all ingredients together in a bowl. Reserve one third of sauce in separate bowl. (Use reserved sauce to apply to raw beef.
  • FOR THE BEEF: Whisk oil, sugar and fish sauce together in a medium bowl. Toss beef with marinade and let stand at room temperature for 30 minutes. Weave the beef onto metal skewers, 2 pieces per skewer, leaving 1 1/2 inches at top and bottom of skewers exposed.
  • 4 For gas grill- Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
  • Clean and oil cooking grate. Place beef skewers on grill (directly over coals if using charcoal) perpendicular to grate. Brush meat with on-third basting sauce (portion reserved for raw meat) and cook (Covered if using gas) until browned, about 3 minutes. Flip skewers, brush with half of remaining basting sauce and cook 1 minute longer. Transfer to large platter and serve with peanut sauce.
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