Indonesian Beef Satay - Recipe - FineCooking
"Satay is a street-food favorite for a reason: the meat is tender as butter and beautifully charred, and the sauce is rich and spicy. This version substitutes cashews for the traditional peanuts, giving the sauce an ultra-creamy texture and flavor. Satay is traditionally served as a snack or appetizer, but you can make it a meal, if you like...."
INGREDIENTS
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1-1/2 lb. rump or sirloin steak
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1 Tbs. finely grated lime zest
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2 Tbs. fresh lime juice
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2 Tbs. tamari
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2 Tbs. fish sauce
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1 Tbs. finely grated fresh ginger
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1 Tbs. honey
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2 medium cloves garlic, minced
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1 tsp. ground coriander
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1/2 tsp. ground cumin
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1/2 cup roasted unsalted cashews
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1/3 cup coarsely chopped shallot (1 large)
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1 medium lemongrass stalk (bottom 5 inches only), tough outer layers removed and stalk thinly sliced
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1 Tbs. finely grated fresh ginger
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1 large clove garlic, chopped
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1 small fresh red Thai chile, stemmed
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1 Tbs. extra-virgin coconut or canola oil
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1/3 cup well-shaken coconut milk
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1 Tbs. tamari
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1-1/2 tsp. honey
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1 tsp. fish sauce
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1 Tbs. fresh lime juice
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1/2 tsp. kosher salt
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32 6-inch skewers (soaked in water for 30 minutes if wooden)
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Kosher salt and freshly ground black pepper
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Vegetable oil, as needed
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2 Tbs. melted coconut oil or canola oil
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2 Tbs. chopped fresh cilantro
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Lime wedges
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