I’m not sure if beef satay counts as an appetizer or entree, but either way this recipe is delicious. Add peanut sauce and you’re all set to enjoy this SE Asian favorite.

Ingredients :

1/2 lb. skirt steak

skewers (I used 5 soaked in water for 30 min to help prevent burning)

(for satay marinade)

1/4 cup soy sauce

2 tbsp canola oil

2 tsp lime juice (fresh squeezed)

1 tbsp (light) brown sugar

1 tsp minced fresh ginger

1 tsp minced fresh garlic

(for peanut sauce)

3 tbsp creamy peanut butter

1 tbsp soy sauce

1 tbsp lime juice

2 tsp (light) brown sugar

2 tsp sweet thai chili sauce

1 tsp freshly grated ginger

Directions :

Slice your skirt steak into thin strips (cut with the grain). Place all the marinade ingredients (as shown above) into a ziploc bag or airtight container. Mix together, then add the steak and toss so all sides of the skirt steak strips are coated in the marinade. Place in refrigerator for 1 hour and give a shake every so often to make sure evenly marinating.

While steak is marinating, take all the peanut sauce ingrediants and whisk together in a seperate bowl, then set aside. I prefer microwaving my sauce for 15 seconds before serving, so you might want to make it in a microwave safe bowl. This not only warms it up , but also helps keep it from being too thick.

Remove steak from the refrigerator about 20-30 minutes before grilling so it can come to room temperature. Thread the strips of steak onto the skewers and grill 2.5 minutes a side at 450*. Let skewers come to rest for a few minutes before serving with the peanut sauce. If serving for more than just an appetizer, as this recipe is for about 5 skewers, you only need to multiply the marinade and not the peanut sauce as you will have enough peanut sauce for 20 skewers. Enjoy !