Grilled Beef Satay Recipes

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GRILLED BEEF SATAY



Grilled Beef Satay image

Tender, marinated beef satay skewers with a spicy peanut sauce. Grill, griddle or barbecue them for an easy streetfood-style dinner.

Provided by Nicky Corbishley

Categories     Appetizer     Dinner

Time 1h

Number Of Ingredients 28

1.1 lb (500g) Denver steak, cut into strips (cut against the grain)
2 tbsp vegetable oil
2 tbsp dark brown sugar
1 tbsp fish sauce
7 oz (200ml) coconut milk (from a tin)
3 tbsp dark brown sugar
1 tbsp fish sauce
2 tbsp vegetable oil
2 garlic cloves (peeled and crushed)
2 tsp lemon grass paste ((or 2 lemon grass stalks, outer leaves discarded, inner leaves minced))
2 tsp minced ginger
1 tbsp dark soy sauce (use tamari for gluten free)
½ tsp cumin
1 tsp ground coriander
3 heaped tbsp chunky peanut butter
1 tbsp dark soy sauce (use tamari for gluten free)
1/2 tsp chilli flakes ((red pepper flakes))
1 tbsp fish sauce
7 oz (200ml) coconut milk (from a tin)
1 tbsp dark brown sugar
1/2 tsp ground coriander
Juice of 1 lime
1 fresh red chilli (thinly sliced)
2 tbsp Fresh coriander (cilantro) (chopped)
1/2 tsp chilli flakes ((red pepper flakes))
1/4 red onion (peeled and finely sliced)
1 tbsp roasted peanuts (roughly chopped)
1 tsp sesame seeds

Steps:

  • Begin by soaking 10 wooden skewers in water for half an hour. This will prevent them from burning when cooking.
  • Place the sliced steak in a large bowl with the oil, dark brown sugar and fish sauce. Mix together using your hands and massage the sauce into the steak for a minute. Cover and marinate at room temperature for 30 mins. (If you want to marinate for longer - i.e up to overnight, then place in the refrigerator).
  • Whilst the meat is marinating, add all of the basting ingredients to a bowl and whisk together. Put to one side.
  • Now place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan.
  • Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.* Note 1
  • Take the skewers out of the water and give them a shake to remove excess water, then thread the steak strips onto the skewers, and place the skewers on a plate. Brush with the basting sauce.
  • Heat a griddle or barbecue very hot. Place the skewers on the griddle and cook for 5-6 minutes until golden brown. Turn a couple of times during cooking and baste generously each time you turn the skewers. Note: It will smoke a lot - so keep the windows open!!
  • Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl alongside the skewers. Top with fresh coriander (cilantro) and a few slices of red chilli. If you like lots of toppings, you can also top with chilli flakes, a little red onion, a few chopped peanuts and some sesame seeds.

Nutrition Facts : Calories 302 kcal, Carbohydrate 12 g, Protein 15 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 31 mg, Sodium 721 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

GRILLED BEEF SATAY RECIPE



Grilled Beef Satay Recipe image

I love peanut butter, I love meat, but for some reason if the two were put together, it's not going in my mouth. It came time to crush this peanut sauce aversion into oblivion, and these beef satay skewers did just the trick.

Provided by Joshua Bousel

Categories     Appetizer

Time 1h50m

Yield 6

Number Of Ingredients 21

For the Peanut Sauce:
1/2 cup smooth peanut butter
1/4 cup hot water
2 tablespoons lime juice from 1 to 2 limes
2 tablespoons Sriracha
1 tablespoon fish sauce
1 tablespoon dark brown sugar
1 tablespoon minced fresh cilantro leaves
1 medium garlic clove, minced
2 scallions, white and green parts, sliced thin
For the Satay:
1 large whole flank steak (about 2 pounds)
1/8 cup fish sauce
1/8 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Sriracha
1/4 cup packed dark brown sugar
1/4 cup minced fresh cilantro leaves
2 medium garlic cloves, minced
4 scallions, white and green parts, sliced thin
1 tablespoon minced fresh cilantro leaves for garnish

Steps:

  • Whisk peanut butter and hot water together in medium bowl. Stir in remaining ingredients for the peanut sauce; transfer to serving bowl and set aside.
  • Freeze flank steak for 30 minutes until firmed up. While the steak is is in the freezer, combine the fish sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a small bowl. Remove from the freezer and slice the steak across grain on a bias into 1/4-inch-thick strips. Place the steak in a Ziploc bag, pour in the marinade, seal and toss to evenly distribute; open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 1 hour. Weave meat onto individual skewers and lay flat in shallow container.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the skewers on the grill and cook until the meat is cooked through and is lightly charred around edges, about 7 minutes, flipping them over halfway through grilling. Transfer to a platter, sprinkle with cilantro, and serve with the peanut sauce.

Nutrition Facts : Calories 497 kcal, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 3 g, Protein 38 g, SaturatedFat 7 g, Sodium 1420 mg, Sugar 14 g, Fat 29 g, UnsaturatedFat 0 g

HOW TO MAKE BEEF SATAY



How to Make Beef Satay image

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indonesian

Time 2h30m

Yield 4

Number Of Ingredients 14

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

Steps:

  • Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
  • Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
  • Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
  • Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g

GRILLED BEEF SATAY RECIPE - (4.5/5)



Grilled Beef Satay Recipe - (4.5/5) image

Provided by á-28785

Number Of Ingredients 20

4 6 as a main dish, or 6 as an appetizer
Ingredients
Basting Sauce
3/4 3/4cup 3/4cup light or regular coconut milk
3 3 3 tablespoons packed dark brown sugar
3 3 3 tablespoons fish sauce
2 2 2 tablespoons vegetable oil
3 3 3 shallots, minced
2 2 to 6 lemon grass, trimmed to bottom 6 inches and minced
2 2 2 tablespoons grated fresh ginger
1 1/2 1 1/2 1/2 teaspoons ground coriander
3/4 3/4 3/4 teaspoon red pepper flakes
1/2 1/2 1/2 teaspoon ground cumin
1/2 1/2 1/2 teaspoon salt
Beef
2 2 2 tablespoons vegetable oil
2 2 2 tablespoons packed dark brown sugar
1 1 1 tablespoon fish sauce
1 1 1/2- to 1 3/4-pound) 1/4- 3/4-pound) flank steak, halved lengthwise, then sliced on slight angle against grain into 1/4- inch thick slices
Disposable aluminum roasting pan

Steps:

  • Instructions 1. FOR THE BASTING SAUCE: Whisk all ingredients together in bowl. Reserve one-third of sauce in separate bowl. (Use reserved sauce to apply to raw beef.) 2. FOR THE BEEF: Whisk oil, sugar, and fish sauce together in medium bowl. Toss beef with marinade and let stand at room temperature for 30 minutes. Weave beef onto 12-inch metal skewers, 2 pieces per skewer, leaving 1 1/2 inches at top and bottom of skewer exposed. You should have 10 to 12 skewers. 3a. FOR A CHARCOAL GRILL: Poke twelve 1/2-inch holes in bottom of roasting pan. Open bottom vent completely and place roasting pan in center of grill. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour into roasting pan. Set cooking grate over coals with grates parallel to long side of roasting pan, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3b. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Leave all burners on high. 4. Clean and oil cooking grate. Place beef skewers on grill (directly over coals if using charcoal) perpendicular to grate. Brush meat with one-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 until browned on second side, about 3 minutes. Brush meat with remaining basting sauce and cook 1 minute longer. Transfer to large platter and serve with peanut sauce. Technique How to Prep Lemon Grass The tender heart of the lemon grass stalk is used to flavor many Southeast Asian dishes, including our Grilled Beef Satay. While lemon grass is often steeped in soups and stews and removed before serving, it can also be minced and left in the dish. When buying lemon grass, look for green (not brown) stalks that are firm and fragrant. 1. Trim dry leafy top (this part is usually green) and tough bottom of each stalk. 2. Peel and discard dry outer layer until moist, tender inner stalk is exposed. 3. Smash peeled stalk with bottom of heavy saucepan to release maximum flavor from fibrous stalk.

GRILLED BEEF SATAY



Grilled Beef Satay image

This easy main is marinated in a yogurt, ginger, curry and garlic sauce for 2 hours before being grilled to perfection.

Provided by Tyler Florence

Categories     appetizer,Asian,beef,grill,Yogurt

Time 40m

Yield 20 servings

Number Of Ingredients 9

1 lb(s) beef tenderloin, cut into 2-inch strips
20 wooden skewers, soaked in water 30 minutes
1 cup plain yogurt
1 tsp freshly grated ginger
1 tsp minced garlic
1 Tbsp curry powder
½ lemon, juiced
Vegetable oil, for grilling
Cilantro leaves, for garnish

Steps:

  • Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.
  • Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro.

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