These lip-smacking beef satay skewers bring a bit of heat with both the marinade and the spicy peanut sauce. Perfect for dinner or an appetizer.
Prep Time:15 minutes (not including the marinating time)
Cook Time:8 minutes
Total Time:23 minutes (not including marinating time)
Yield:8 servings 1x
Beef Satay Skewers with Veggies
2 lbs Beef Flank Steak, cut into long thin strips
2 large Red Bell Peppers, cut into 2-inch chunks
2 large Red Onion, cut into 1 1/2 inch wedges
1 cup Teriyaki Sauce
2 teaspoons Hot Pepper Sauce (like Tabasco)
1 teaspoon Red Pepper Flakes
2 teaspoon Toasted Sesame Oil
Grapeseed Oil for Grill
Spicy Peanut Dipping Sauce
5 tablespoons Smooth Peanut Butter
2 tablespoons Teriyaki Sauce
4 tablespoons Water
1 1/2 teaspoon Hot Pepper Sauce (like Tabasco)
1 teaspoon Toasted Sesame Oil
1 tablespoon Raw Honey
Beef Satay Skewers with Veggies
In a medium-sized bowl whisk together the teriyaki sauce, hot pepper sauce, red pepper flakes, and sesame oil.
While the flank steak is partially frozen, cut the flank steaks against the grain into thin strips. Cut diagonally in order to create a wider strip. I have my butcher do this step which saves me time in the kitchen.
On wooden or metal skewers alternately thread the strips of flank steak (accordion style), red onion wedges and red bell pepper chunks. Line the skewers in a large cake pan and drizzle the teriyaki mixture over the skewers, making sure to coat the bottom sides. Cover with foil and refrigerate. Marinate for 60 minutes, turn each skewer over several times to fully coat each side. Discard the marinade after use.
Brush the electric grill with grapeseed oil and heat on high until almost smoking. Place each skewer on the grill and cook for 3-4 minutes on high, turn over and cook another 3-4 minutes.
Pull the skewers off the grill and cover with foil for 10 minutes. Use a hot pad to remove the skewers as they can become hot from the grill.
Serve with the peanut dipping sauce and a side dish of brown rice.
Peanut Dipping Sauce
While the skewers are grilling and resting, combine peanut butter, teriyaki sauce, water, hot pepper sauce, sesame oil, and honey in a medium-sized microwavable bowl. Microwave on medium for about 45 seconds. Using hot pads, remove the bowl from the microwave and whisk all the ingredients together. Set aside.
Have your butcher cut the beef flank steak into long thin strips for the skewers. This will save you so much time in the kitchen. Butchers do not charge an additional fee for cutting meat, I always take advantage of it.
Although flank steak can be a little tough, slicing it thin and cutting against the grain makes for a much more tender result. This way the fibers are shorter and easier to chew.
If you are slicing the steak yourself, it helps tremendously if you place it in the freezer for about 10-15 minutes. Being partially frozen makes it easier to get the slices thin and you won’t end up tearing the meat apart.
If I use wooden skewers, I always soak them in water for about 30 minutes. It’s not as necessary with this dish because they are only on the grill for a few minutes.
I use grapeseed oil for the electric grill because it can endure high heat.
This recipe is just as good with chicken or pork. Pick up some chicken tenders or cut strips from pork fillets, skewer them along with any veggies you like and then continue with the recipe.