Serves 4
25 min
Beef Satay Skewers with Habanero Peanut Sauce
Recipe GLPRb8a7e398c10f86
Tender grilled beef strips marinated in a fragrant blend of ginger, garlic, cilantro, and Asian spices, threaded onto skewers and cooked until charred at the edges. Served alongside a creamy habanero peanut sauce with a perfect balance of heat and nutty richness. This gluten-free and dairy-free main course delivers authentic Southeast Asian flavors with a spicy kick.
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Ingredients
Bamboo skewers, soaked in water for at least 30 minutes
1½ pounds Skirt steak, sliced 1/2-inch thick
½ cup Onion, finely diced
3 cloves Garlic cloves, pressed through a garlic press
1 tablespoon Fresh ginger, grated
1 teaspoon Sugar
2 teaspoons Asian red chili sauce (sambal oelek or sriracha)
1 tablespoon Fresh cilantro, minced
2 tablespoons Soy sauce
2 teaspoons Sesame oil
1 Fresh lime, juiced
1 cup Smooth peanut butter
¼ teaspoon Habanero pepper, finely minced
1 teaspoon Cumin
½ teaspoon Curry powder
½ cup Hot water
Directions
Prepare the marinade by combining the finely diced onion, pressed garlic, grated ginger, and sugar in a mortar and pestle or food processor. Mash or pulse until the mixture becomes a coarse paste with visible texture.
Transfer the paste to a large resealable plastic bag. Add the red chili sauce, cilantro, soy sauce, sesame oil, and fresh lime juice to the bag.
Seal the bag and massage the contents vigorously for 1–2 minutes to combine all marinade ingredients thoroughly.
Add the skirt steak slices to the bag with the marinade. Seal and massage gently to coat all beef pieces evenly. Refrigerate for 1–2 hours, or up to overnight, for best flavor development.
While the beef marinates, prepare the habanero peanut sauce: whisk together the peanut butter, cumin, curry powder, and minced habanero pepper in a medium bowl. Gradually whisk in the hot water, a tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Add more hot water if needed. Set aside.
Preheat a grill to high heat with direct heat exposure. Remove the beef strips from the marinade, reserving the leftover marinade in the bag for basting.
Thread the marinated beef strips onto soaked bamboo skewers, weaving each piece gently to ensure even spacing and stability on the skewer.
Place the beef satay skewers directly on the hot grill. Cook for 3–4 minutes on the first side without moving them, allowing a light char to develop.
Flip the skewers and cook for another 3–4 minutes on the second side. Continuously brush both sides with the reserved marinade during cooking. The internal temperature of the beef should reach 145°F for medium doneness.
Transfer the grilled satay skewers to a serving platter. Serve immediately alongside the habanero peanut sauce for dipping.
