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.

  • Yield: Makes 1 dozen


  • 1 pound flank steak
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric, optional
  • 12 (12-inch) wooden skewers
  • Thai Coconut-Peanut Sauce


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.


Go to Full Version of

Beef Satay with Thai Coconut-Peanut Sauce Recipe