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+ servings

Indonesian Beef Satay with Spicy Cashew Sauce

Ingredients

  • Steak
  • 1 ½ lb sirloin steak
  • 1 Tbsp lime zest, finely grated
  • 2 Tbsp lime juice
  • 2 Tbsp tamari
  • 2 Tbsp fish sauce
  • 1 Tbsp fresh ginger, finely grated
  • 1 ½ Tbsp honey
  • 2 cloves garlic minced
  • 1 tsp ground coriander
  • ½ tsp ground cumin

  • Cashew sauce
  • ½ cup unsalted cashews, roasted
  • cup chopped shallot (~ 1 large)
  • 1 medium lemongrass stalk, bottom 5" only, remove the tough outer layers and thinly slice the stalk
  • 1 Tbsp fresh ginger, finely grated
  • 1 large clove garlic, chopped
  • 1 small fresh red Thai chile, stemmed
  • 1 Tbsp coconut oil, melted, but not hot (or olive oil)
  • cup coconut milk, canned
  • 1 Tbsp tamari
  • 2 tsp honey
  • 1 tsp fish sauce
  • 1 Tbsp lime juice
  • ½ tsp kosher salt
  • 1 cup water

  • Grilling and Serving
  • Skewers soaked in water for ~ 30 minutes if using wooden
  • Kosher salt and freshly ground black pepper
  • olive oil as needed
  • 2 Tbsp melted coconut oil (or olive oil)
  • 2 Tbsp chopped fresh cilantro
  • lime wedges

Instructions

  • Marinate the Steak
  • Trim the steak, wrap in plastic, and freeze for 15 minutes (to make it a bit easier to slice).
  • Slice across the grain into 1/8-inch-thick pieces about 1" wide and 4 to 5" long.
  • In a large bowl, combine the lime zest and juice, tamari, fish sauce, ginger, honey, garlic, coriander, and cumin; add the steak and toss to coat. Cover and refrigerate for 1 to 2 hours (overnight is best)

  • Make the Cashew Sauce
  • Pulse the cashews in a food processor until finely ground; transfer to a small bowl.
  • Next, pulse the shallot, lemongrass, ginger, garlic, and chile until finely chopped.
  • Heat the coconut oil in a 2-quart saucepan over medium heat. Add the shallot mix and cook, stirring often, until it's starting to brown (~ 3 -4 minutes)
  • Add the ground cashews, coconut milk, tamari, honey, fish sauce, and 1 cup water. Bring to a boil and lower the heat to a simmer, stirring frequently, until the sauce is thick enough to coat the back of a spoon (~ 5 minutes)
  • Transfer to a blender. Add the lime juice and salt; blend until smooth. (Make-ahead: You can refrigerate the sauce in an airtight container for up to 2 days.)

  • Grill the Satay
  • Thread a slice of the marinated steak onto each skewer like a ribbon, stretching it out a bit. But at the same time, making sure they're not too flat.
  • Season with salt and pepper.
  • Oil the grill grate and grill the satay in batches, over medium heat, turning often and basting once or twice with coconut oil until the surface is slightly charred, but the center is still slightly pink (~3 to 4 minutes total)
  • Transfer to a platter, tent with foil, and keep warm while grilling the remaining skewers. Stir half of the cilantro into the sauce, and sprinkle the satay with the remaining. Serve with the lime wedges and the sauce.