Grilled Beef Satay Recipe: Tender Skewers with Peanut Sauce

Beef and Marinade:

• 500 g (1.1 lbs) Denver steak, cut into long thin strips against the grain (about 1/4 inch thick). Skirt or flank can be substituted.
• 2 tbsp vegetable oil
• 2 tbsp dark brown sugar
• 1 tbsp fish sauce

Basting Sauce:

• 200 ml (7 oz) coconut milk
• 3 tbsp dark brown sugar
• 1 tbsp fish sauce
• 2 tbsp oil (avocado oil works well)
• 2 garlic cloves, crushed
• 2 tsp lemongrass paste (or minced inner stalk)
• 2 tsp minced ginger
• 1 tbsp dark soy sauce (use tamari for gluten-free)
• 1/2 tsp cumin
• 1 tsp ground coriander

Satay sauce:

• 3 heaped tbsp chunky peanut butter
• 1 tbsp dark soy sauce (or tamari)
• 1/2 tsp chilli flakes
• 1 tbsp fish sauce
• 200 ml (7 oz) coconut milk
• 1 tbsp dark brown sugar
• 1/2 tsp ground coriander
• Juice of 1 lime (added after cooking)

To Serve:

• 1 fresh red chilli, thinly sliced
• 2 tbsp chopped fresh coriander (cilantro)
• 1/2 tsp chilli flakes (optional)
• 1/4 red onion, finely sliced
• 1 tbsp roasted peanuts, roughly chopped
• 1 tsp sesame seeds

• Soak 10 wooden skewers in water for 30 minutes to prevent burning.
• Place sliced steak in a bowl with oil, dark brown sugar and fish sauce. Massage the marinade into the meat for 1 minute, cover and marinate at room temperature for 30 minutes (or refrigerate up to overnight).
• Mix all basting sauce ingredients in a bowl and set aside.
• For the satay sauce, add all ingredients except lime juice to a small pan. Heat over medium while stirring. As it nears boiling it will thicken—reduce heat to avoid a full boil. When thickened, remove from heat and stir in lime juice.
• Thread steak strips onto skewers, brushing with the basting sauce.
• Heat a griddle or barbecue until very hot. Grill skewers for 5–6 minutes until golden, turning and basting frequently. Expect some smoke—ventilate the kitchen as needed.
• Serve skewers hot with the satay sauce warmed or at room temperature. Garnish with coriander, sliced red chilli, chopped peanuts, red onion and sesame seeds as desired.

Note 1: The satay sauce can be served warm or cool. If it cools, the oil may separate; stir vigorously with a wooden spoon to recombine.

Can I make it ahead?

Yes. Marinate and skewer the beef up to a day ahead (keep refrigerated). Bring to room temperature 30 minutes before cooking. The basting sauce can be prepared 2–3 days ahead and refrigerated. The satay sauce keeps 2–3 days in the fridge and can be reheated gently.

Gluten-free option

Substitute tamari for dark soy sauce and verify fish sauce and peanut butter are gluten-free.

Other cooking methods

These kebabs can be cooked on a barbecue, under the grill, or in a hot oven (about 200°C/400°F) for roughly 10 minutes; be careful handling hot skewers.