These mouth-watering Thai Beef Satay Skewers are tangy, tender, and perfectly balanced with a cool and creamy peanut dipping sauce.
We are big meat eaters here in our house so you will always see various cuts of Certified Angus Beef in our refrigerator including ribeye, porterhouse, sirloin and more.
One of my favorite cuts of beef for grilling is the flank steak because it is versatile, lean and quite affordable for feeding a family of four.
Recently I created these mouthwatering Thai Beef Satay Skewers with Creamy Peanut Dipping Sauce. The fragrant marinade made with bright lemon juice, fresh ginger, and soy sauce is super versatile, so I always recommend making a double batch to use later in the week on chicken, pork, fish or vegetables.
All about beef
When you’re thinking about what cuts of beef are best for grilling skewers I recommend flank, skirt, or flat iron steak.
People often ask how long should beef be marinated for and the answer really is that it depends. Less tender cuts of beef such as flank steak should be marinated for six hours but not more than 24 hours. If you’re marinating tender cuts such as ribeye, 15 minutes to two hours is fine.
How long does it take to grill beef skewers?
For medium rare, I recommend about 3-4 minutes per side. Be sure to let the meat rest at least 5 minutes after removing from the grill.
Whats the right way to slice beef?
You always want to cut beef against the grain for maximum tenderness. When making these beef skewers, I cut with the grain so that as you bite into the skewer, you are biting against the grain.
While the beef skewers cook on the grill, I whisk together a quick and easy creamy peanut dipping sauce. Made with creamy peanut butter, fish sauce, soy sauce and garlic, this sauce is sweet, spicy, sour and salty – everything you want in a single bite!
If you manage to have leftovers these will beef skewers will stay fresh in an air-tight container in the refrigerator for up to 3 days.
When serving, I like to place on a platter with cilantro sprigs and fresh limes.
You are going to love the smoky, slightly-charred beef flavor and bright freshness of the lemons and ginger in the marinade. Cool it all off in the creamy peanut dipping sauce and your taste buds are going to be begging you for more.
No forks required.
Satay Beef Skewers with Peanut Dipping Sauce
- 1 pound Certified Angus Beef flank or skirt steak (cut in 1-inch strips)
- 2 tablespoons lemon juice
- 2 tablespoons fresh ginger (grated)
- 2 tablespoons soy sauce
- 2 cloves garlic (grated)
- 1 tablespoon chili paste
- 1 teaspoon fish sauce
- 16 wooden skewers (soaked in water)
- cilantro and lime wedges (optional garnish)
- In a medium glass bowl, whisk together beef marinade: lemon juice, ginger, soy sauce, fish sauce, garlic and chili paste. Add beef strips to the bowl and toss well to coat. Let sit at room temperature for 20-30 minutes or marinate in the refrigerator for up to overnight.
- Prepare peanut dipping sauce by whisking together all ingredients in a small bowl. Slowly add in warm tap water, about a tablespoon at a time, until you reach desired consistency. Reserve for later.
- To cook beef skewers, carefully thread each strip on soaked skewers. Grill over medium-high heat for 2-3 minutes per side for medium rare.
- Let been skewers rest for 10 minutes before serving with creamy peanut dipping sauce.
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