Asian Beef Satay


2 lbs of flank steak
2 cloves garlic, minced
1/2 tbs fresh ginger, grated
1 (14oz) can of coconut milk
1 tbs soy sauce
1 tsp curry powder
1 tsp turmeric
kosher salt and black pepper to taste
2 tbs sugar
pinch of cayenne
pinch of ground cinnamon
1 tsp paprika
1 tbs creamy peanut butter
wooden skewers, soaked in water for 30-40 minutes
  • Add marinade ingredients except for the peanut butter and simmer for about 5 minutes, then add in the peanut butter. Allow to cool
  • Trim flank steak of any fat or silver skin, then place in the freezer for about 20 minutes to make slicing easier.
  • Cut flank steak at an angle across the grain, making strips about 1 inch wide and 1/8 inch thick.
  • You will have about 30-35 strips.
  • Add the marinade to a bowl then and add the flank steak. Marinate for 30-45 minutes, refrigerated.
  • Thread the steak on the pre-soaked skewers and all to rest for 30 minutes before grilling.
  • Grill over hot coals for about 2-3 minutes per side or until desired doneness is achieved.




20 min


10 min


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