Thai Beef Satay

Thai Beef Satay puts fresh lime juice, fresh cilantro and garlic at the center of a beef recipe and finishes in about 81 minutes, enough for 8 Servings.

• Yield 8 Servings
• Ready in 81 minutes
• Prep 75 minutes
• Cook 6 minutes

Ingredients

• 1/2 cup fresh lime juice (about 4 limes)
• 1/2 cup fresh cilantro
• 4 cloves garlic
• 1- inch piece fresh ginger (chopped)
• 1/4 cup packed light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon chili-garlic sauce or sririacha
• 2 teaspoons sesame oil
• 1 1/2 pounds flank steak (sliced 1/4-inch thick against the grain)
• Red peppers and fresh cilantro for garnish (optional)
• Thai peanut dipping sauce

Instructions

1. In a food processor or blender, puree the lime juice, cilantro, garlic, ginger, brown sugar, fish sauce, soy sauce, chili garlic sauce (or sririacha) and sesame oil.
2. Place the steak slices into a gallon-size ziploc bag or in a shallow dish and pour the marinade over the top of the meat. Refrigerate for at least an hour or up to 4 hours.
3. Thread the meat slices back and forth onto skewers (2-3 per skewer unless using shorter sticks).
4. Preheat the grill to medium-high. Grill the satay skewers for 2-3 minutes per side (longer, if needed, depending on thickness of the meat).
5. Garnish the satay with red peppers and cilantro, if desired, and serve with peanut dipping sauce.

Give it a minute off the heat, then serve it while it is still hot.