Makes 24 By: Chef Paul
Ingredients:
Peanut Sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup hot water
- 2 Tbs. fresh limejuice (1-2 limes)
- 2 Tbs. Sriracha
- 1 Tbs. fish sauce
- 1 Tbs. dark brown sugar
- 1 Tbs. minced fresh cilantro leaves
- 1 garlic clove, minced
- 2 scallions, white and green parts, sliced thin
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 Tbs. Sriracha
- 1/4 cup packed dark brown sugar
- 1/4 cup minced fresh cilantro leaves
- 2 garlic cloves, minced
- 4 scallions, white and green parts, sliced thin
- 1 Tbs. Fresh Cilantro leaves, minced
- 24 Wooden Skewers
Instructions:
Peanut Sauce:
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.
Satay:
Freeze flank steak for 30 minutes until firmed up. While the steak is in the freezer, combine the fish sauce, oil, Sriracha 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.
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.
***Chef Notes***
I like to make a double batch of sauce, take half, and add olive oil to make it thinner. Using a basting brush, I would baste the satay while cooking. These can be made well ahead of time and frozen until ready for cooking.
Live Long ~ Laugh Hard ~ Eat Well
Chef Paul
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