Indonesian Beef Satay with Spicy Peanut Sauce

By mikinsue

Nutrition

Per serving: 296 calories; 17 g fat ( 6 g sat , 7 g mono ); 65 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 25 g protein; 1 g fiber; 588 mg sodium; 588 mg potassium.

Nutrition Bonus: Zinc (36% daily value), Iron & Potassium (17% dv)

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 3 lean meat, 2 fat

Ingredients

• Marinade & Steak
• 2 tablespoons lime juice
• 1 tablespoon finely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon fish sauce (see Notes)
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon brown sugar
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds skirt steak, flank or other beef steak, trimmed
• Peanut Dipping Sauce
• 1/2 cup finely chopped onion
• 2 teaspoons peanut oil or canola oil
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
• 1/2 cup “lite” coconut milk
• 1/4 cup unsalted natural peanut butter
• 1 tablespoon fish sauce
• 1 tablespoon ketchup
• 1 tablespoon lime juice, or to taste
• 1 teaspoon brown sugar, or to taste
• 1 teaspoon Asian chile sauce, such as Sriracha, or other hot sauce, or to taste
• Marinated Cucumbers
• 1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices
• 1/4 cup rice vinegar
• 1 teaspoon sugar, or to taste
• Pinch of salt, or to taste
• 1/4 cup chopped fresh cilantro (optional)

Details

Servings 6
Preparation time 90mins
Cooking time 300mins

Preparation

Step 1

To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 3 days; cover and refrigerate the marinated cucumbers for up to 1 day; marinate steak (Step 1) for up to 12 hours. | Equipment: 20 to 30 (6-inch) bamboo skewers

Notes: Look for lemongrass—a woody, scallion-shaped herb with an aromatic lemon flavor—in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.