Serves 3 to 4
1 lb boneless and trimmed New York strip steak, cut into ½ to 1 inch cubes
1/3 cup dry roasted peanuts
1/3 cup light brown sugar
1/4 cup plus 1 1/2 tablespoons low sodium soy sauce
1/4 stalk lemongrass, chopped
3 garlic cloves, chopped
1/2 lime, juiced
1 tablespoon peeled and diced baby ginger
1 tablespoon turmeric
1/4 teaspoon curry powder
1/4 teaspoon black pepper
2 tablespoons vegetable oil
spicy peanut sauce:
1/3 cup reserved marinade
1/4 cup dry roasted peanuts
3 tablespoons vegetable oil
1 1/2 tablespoons low sodium soy sauce
1 lime, zested and juiced
1-3 Thai chiles, seeded (depending on desired heat)
1 garlic clove, chopped
1 green onion, thinly sliced
thinly sliced green onions
7-8 bamboo skewers, soaked in water for 30 minutes
1. Place steak cubes in a large mixing bowl, lightly season with salt and pepper and toss together. Set aside.
2. Place all marinade ingredients into a blender and blend until smooth. Reserve 1/3 cup of marinade for peanut sauce. Pour remaining marinade over beef and toss together until all beef cubes are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
3. Skewer 5 to 6 cubes of beef onto each bamboo skewer, until all beef has been used.
4. Place a grill pan over medium-high heat. Pour oil into pan and grill skewers for 2 minutes, on each side. Repeat until all skewers have been grilled. Top satay with chopped peanuts and green onions.
5. For spicy peanut sauce: Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, 1/2 tablespoon at a time, until desired consistency has been achieved) Pour mixture into a small bowl or ramekin, top with chopped peanuts and serve as dipping sauce for satay.
- On June 18th, 2012 at 7:14pm