Indonesian Beef Satay
Submitted by dlbrown55
Indonesian beef satay skewers with thinly sliced marinated flank steak, pineapple, cucumber, and bell peppers, drizzled with a peanut-coconut-curry yogurt sauce. Grilled in minutes.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
5 hrsIndonesian beef satay built around paper-thin flank steak marinated in soy, garlic, and curry, threaded with pineapple and vegetables, then grilled quick and finished with a peanut-coconut-curry sauce. Street-food flavor from your own backyard grill.
Partially freezing the flank steak is the trick that makes the thin slicing possible. Firm meat holds its shape against the knife, letting you cut eighth-inch slices cleanly against the grain. Thin cuts marinate faster and cook in minutes.
Three to four hours in the marinade is the minimum, overnight is better. Soy sauce salt-brines the beef while the garlic, ginger, and curry powder infuse. Turn the meat occasionally so every surface gets equal contact.
The peanut sauce is an American riff on traditional Indonesian bumbu kacang, using yogurt instead of coconut milk for lighter body. Cream of coconut, peanut butter, fresh grated ginger, and extra curry powder whisk into a pourable sauce that bridges the beef, pineapple, and vegetables.
Grill over medium-hot coals, turning frequently and brushing with reserved marinade. Thin slices cook in two to three minutes total. Slide off skewers and douse with peanut sauce.
Pro Tips
- Soak bamboo skewers at least 10 minutes (as directed) or they burn on the grill.
- Boil reserved marinade briefly before brushing if concerned about raw-meat contact.
- Fold meat slices accordion-style on skewers for better browning surface area.
- Keep peanut sauce at room temperature, cold sauce will not drape properly.
Variations
- Swap flank for sirloin or chicken thighs.
- Add fresh lime and a dash of fish sauce to the peanut sauce for more authentic Indonesian zing.
- Serve with jasmine rice and cucumber salad on the side.
Ingredients
Directions
Allow at least 3 hours to marinate the beef.
Initial preparation: Partially freeze beef flank steak to firm.
Soak 12 to 10 inch bamboo skewers in water at least 10 minutes.
Combine all above ingredients except the beef and peanut curry sauce.
Cut steak slices diagonally against the grain into ⅛ inch thick slices.
Place beef slices in the marinade you made earlier, place in refrigerator 3 to 4 hours.
Turn occasionally.
Prepare peanut curry sauce as follows: plain non-fat or low fat yogurt, cream of coconut, creamy peanut butter, curry powder, and grated fresh ginger.
Remove beef from marinade, place meat, pineapple, cucumber chunks, green onion tops, and red bell peppers on skewers as desired.
Place the skewers with meat and other stuff on it, on the grill, it should have medium hot coals.
Stay close, this doesn’t take long.
Turn occasionally and brush with the marinade sauce that you used earlier.
Remove from fire when meat is done to your taste.
Push the meat, etc.
from your skewer to your plate. Spoon peanut curry sauce over it, AND ENJOY!!!
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