Options

Format:
Include:
PRINT
See more
Photo: Luca Trovato; Styling: Dani Fisher Photo by: Photo: Luca Trovato; Styling: Dani Fisher

Beef Satay with Thai Coconut-Peanut Sauce

This recipe is ideal for leaner and tougher cuts of beef such as flank, skirt, or hangar steak, as well as thin cuts of round. Thinly slicing and marinating helps tenderize and add flavor to the meat.

Coastal Living SEPTEMBER 2012

  • Yield: Makes 1 dozen
  • Prep time:10 Minutes
  • Chill:1 Hour
  • Grill:4 Minutes

Ingredients

  • 1 pound flank steak
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 2 teaspoons ground coriander

Preparation

1. Cut beef across the grain into 12 (1- to 1 1/2-inch) strips, about 1/4-inch thick. Weave strips onto skewers, and place in a 13- x 9-inch baking dish or shallow roasting pan.

2. Combine soy sauce, honey, coriander, and turmeric, if desired; brush on both sides of skewers. Cover, and marinate in refrigerator 1 to 4 hours.

3. Preheat grill to high heat (400° to 450°).

4. Remove skewers from marinade, discarding marinade. Grill 2 to 3 minutes on each side. Serve with Thai Coconut-Peanut Sauce.

advertisement

Go to full version of

Beef Satay with Thai Coconut-Peanut Sauce recipe

advertisement