Grilling: Beef Satay


  • For the Peanut Sauce
  • 1/2 cup smooth peanut butter
  • 1/4 cup hot water
  • 2 tablespoons lime juice from 1 to 2 limes
  • 2 tablespoons Sriracha
  • 1 tablespoon fish sauce
  • 1 tablespoon dark brown sugar
  • 1 tablespoon minced fresh cilantro leaves
  • 1 medium garlic clove, minced
  • 2 scallions , white and green parts, sliced thin
  • For the 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 tablespoons Sriracha
  • 1/4 cup packed dark brown sugar
  • 1/4 cup minced fresh cilantro leaves
  • 2 medium garlic cloves, minced
  • 4 scallions , white and green parts, sliced thin
  • 1 tablespoon minced fresh cilantro leaves for garnish
  • Type of fire: direct
  • Grill heat: high


  1. 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.

  2. Freeze flank steak for 30 minutes until firmed up. While the steak is is in the freezer, combine the fish sauce, oil, chili 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.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. 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.