Grilled Beef Satay

Name: Grilled Beef Satay
Yield: Serves 4 as a main dish, or 6 as an appetizer
Cuisine: Thai
Ingredients: 3/4 cup light or regular, coconut milk; 3 tablespoons, packed dark brown sugar; 3 tablespoons, fish sauce; 2 tablespoons, vegetable oil; 3 , shallots, minced; 2 stalks, lemon grass, trimmed to bottom 6 inches and minced; 2 tablespoons, grated fresh ginger; 1 1/2 teaspoons, ground coriander; 3/4 teaspoon, red pepper flakes; 1/2 teaspoon, ground cumin; 1/2 teaspoon, salt; 2 tablespoons, vegetable oil; 2 tablespoons, packed dark brown sugar; 1 tablespoon, fish sauce; 1 (1 1/2- to 1 3/4-pound), flank steak, halved lengthwise, then sliced on slight angle against grain into 1/4- inch thick slices; , disposable aluminum roasting pan

11 comments

Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV

Thai beef satay features tender pieces of meat grilled on skewers so that they develop a lightly charred crust.

SERVES4 as a main dish, or 6 as an appetizer

TIME1¼ hours, plus 30 minutes marinating

has video

WHY THIS RECIPE WORKS

Satay is a very popular Southeast Asian dish with countless regional variations. For our Thai-style Grilled Beef Satay, we sliced beefy-flavored flank steak thin across the grain and threaded it onto bamboo skewers. To add flavor, we used a...

This is a members' feature.