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Ingredients
Beef Satay with Peanut Sauce
- For the peanut sauce
- 150 grams unsalted, shelled Peanuts
- 2 Tbsps Peanut butter
- 1 tsp Curry
- 1 dried red chili pepper
- 1 shallot (chopped)
- 4 Tbsps Peanut oil
- 1 organic lemon (zest and juice)
- 1 pinch sugar
- salt
- freshly ground pepper
- 60 milliliters Chicken broth
- For the skewers
- 600 grams Beef fillet
- 2 garlic cloves
- 1 small red Pepperoncini (seeded, finely chopped)
- 1 shallot (finely chopped)
- ¼ tsp Cumin (ground)
- ¼ tsp cilantro (ground)
- 2 Tbsps soy sauce
- 4 Tbsps Coconut milk
- 2 Tbsps vegetable oil (plus more for grill grates)
- salt
- freshly ground pepper
For the peanut sauce: Toast the peanuts in a dry skillet, let cool, then finely crush in a mortar along with the chile.
Heat the oil in a skillet and saute the shallot until translucent. Stir in the peanut butter, curry powder, crushed peanuts and chile, lemon zest and juice and sugar, season with salt and pepper, and add as much chicken broth to make a creamy sauce.
For the skewers: Cut the beef in wide, thin 2 cm (approximately 3/4-inch) strips. (Freezing the meat for 20 minutes makes it easier to slice.)
Whisk together the remaining ingredients for a marinade, add the meat, tossing to coat, cover and refrigerate a few hours.
Heat the grill to medium and lightly oil the grates. Lift the meat from the marinade, drain, wipe dry and thread onto the skewers in a wavy fashion. Grill, turning the skewers over until cooked through, about 4 minutes. Alternatively, saute the meat in a pan.
Serve the skewers with the peanut sauce.