New Beef Satay (Neau Satay)
A simple satay made with readily available ingredients; pair with Thai Peanut Sauce (Nam Jim Satay).
Ingredients
| 1 tbsp (6 g) | curry powder | |
| 1 tbsp (15 g) | white sugar | |
| 1 tbsp (14 g) | kosher salt | |
| 1/2 tbsp (3 g) | ground black pepper | |
| 1 tsp | 5 ml | garlic powder |
| 1/4 cup (60 ml) | full-fat coconut milk | |
| 2 lb (907 g) | beef flank steak | |
| 20-30 | bamboo skewers, soaked in water (see Pro Tip) | |
| — | Thai Peanut Sauce, for serving |
Instructions
I like this version of satay for its simplicity and readily available ingredients. You can also substitute any beef steak like strip loin, filet mignon or rib-eye for the flank steak. Pair this with the Thai Peanut Sauce (Nam Jim Satay).
- To make the marinade, combine the curry powder, sugar, salt, pepper and garlic powder in a large bowl. Stir in the coconut milk until it's well combined with the spices. Slice the flank steak against the grain into 1 1/2-inch (4-cm) slices. Add the steak to the marinade, and massage well, coating the beef evenly.
- Thread the beef onto the soaked skewers, leaving 1 1/2 to 2 inches (4 to 5 cm) free at the bottom of each skewer. Cover the skewers and let them marinate in the fridge for 4 hours or overnight.
- When ready to cook, preheat a grill or stove-top grill pan to high. Grill the skewers until you get grill marks and the beef is cooked through, 3 to 5 minutes on each side. Serve with the peanut sauce.
Pro Tip: Fold aluminum foil into double-thick pieces and wrap around the bottoms of the skewers to protect them from burning on the grill.