Charcoal-Grilled Beef Satay with Spicy Peanut Dipping Sauce

Name: Charcoal-Grilled Beef Satay with Spicy Peanut Dipping Sauce
Ingredients: 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 or pressed through garlic press (about 1 teaspoon); 2 scallions, white and green parts, sliced thin; 1 large whole flank steak (about 2 pounds); 1/4 cup fish sauce; 1/4 cup vegetable oil; 2 tablespoons sriracha, or more to taste; 1/4 cup packed dark brown sugar; 1/4 cup minced fresh cilantro leaves; 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 4 scallions, white and green parts, sliced thin

www.americastestkitchen.com

Our version of this Indonesian street food popular in many Southeast Asian countries is a flavorful way to enjoy tender grilled beef.

Keywords

Main Courses
Asian
Asia
Beef
Meat
Grilling & Barbecue

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Grill
Chimney starter
Grill brush
Skewer
Freezer
Refrigerator
Zipper-lock plastic bag
Mixing bowl
Serving bowl
Measuring cup
Cutting board
Chef's knife
Airtight container
Whisk
Serving platter
Aluminum foil
Tongs
Kitchen scale

Ingredients

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 or pressed through garlic press (about 1 teaspoon)
2 scallions, white and green parts, sliced thin
1 large whole flank steak (about 2 pounds)
1/4 cup fish sauce
1/4 cup vegetable oil
2 tablespoons sriracha, or more to taste
1/4 cup packed dark brown sugar
1/4 cup minced fresh cilantro leaves
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
4 scallions, white and green parts, sliced thin