Beef Satay with Peanut Dipping Sauce Recipe

By Marcus Samuelsson |

With spring here, we’re increasingly looking for new recipes that give us reason to fire up the grill. What better reason to start up the fire than with this easy Satay recipe.

Satay is a popular Indonesian dish that consists of marinated sliced meat served with a side of peanut sauce. Some historians say that Javanese street vendors introduced it in the early 19th century, while others claim that the dish’s origins can be traced back to the Arabs who skewered their meat on swords.

Nowadays, the dish has become widespread throughout Asia and has become a mainstay in Singaporean, Malaysian, Thai and Filipino cuisines. Turmeric is often used to marinate the meat, which can range from chicken to even snake.

Since this recipe doesn’t call for snake, it can be a great way to introduce Indonesian cuisine to those who are weary of trying new things.

Prep Details

Servings: 16

Prep time: 45 mins

Cooking time: 25 mins

Total time: 1 hour 10 mins



1 pound skirt or flank steak, trimmed

Salt and cracked black pepper

3 tablespoons fresh lime juice

3 tablespoons soy sauce

2 teaspoons dark brown sugar

2 garlic cloves, minced

1/2 teaspoon turmeric

1/8 teaspoon crushed red pepper

16 (9-inch) bamboo skewers, soaked in water for 30 minutes

Cilantro , finely chopped for garnish

Peanut Sauce

1 tablespoon peanut oil

1/4 cup minced shallots

2 garlic cloves, minced

3/4 teaspoon Thai red curry paste

1/3 cup creamy peanut butter

2 tablespoons hoisin sauce

2 teaspoons dark brown sugar

2/3 cup water

1 tablespoon fresh lime juice

1 tablespoon cilantro, finely chopped


Photo: Alan Chan

1. If using skirt steak, cut the meat crosswise into 4 pieces, each about 4 inches long. Slice each piece across the grain into 4 strips 1 inch wide. Lightly pound the strips to flatten them. If using flank steak, halve the meat lengthwise, then thinly slice it across the grain into 30 to 40 1/4-inch strips. Season with a little salt and cracked black pepper.
2. Whisk the lime juice, soy sauce, dark brown sugar, garlic, and crushed red pepper in a medium bowl. Add the steak and toss gently. Cover and set aside at room temperature for 30 minutes.
3. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.
4. Thread 1 piece of skirt steak, or 2 to 3 pieces of flank steak, onto the skewers, stretching each piece taut to maximize contact with the grill.
5. Grill the skewers until the steak is seared and just cooked through, about 2 minutes per side. Sprinkle with cilantro and serve with the Peanut Sauce.