Porter Beef Satay with Spicy Peanut Sauce

Meat on a stick, a universal snack food, and the Indonesian satay very well may be the king of skewered food. Satay is a skewered piece of spiced beef that should be dipped into a peanut sauce. In true AleMeals fashion, we marinaded the sirloin with porter before grilling on the Big Green Egg.

Hardware

• 1½ lbs beef sirloin

For Marinade & Steak

• ½ cup Old Toby Porter Ale
• 2 TBSP lime juice
• 1 TBSP soy sauce
• 1 TBSP fish sauce
• 2 tsp garlic, minced
• 1 tsp fresh ginger, minced
• 1 tsp brown sugar
• 1 tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp black pepper

For Peanut Sauce

• ½ cup onion, finely chopped
• 1 tsp canola oil
• 2 tsp garlic, minced
• 1 tsp fresh ginger, minced
• ½ cup coconut milk
• ¼ cup peanut butter
• 1 TBSP fish sauce
• 1 TBSP ketchup
• 1 TBSP lime juice
• 1 tsp brown sugar
• 1 tsp sambal oelek

Directions

Marinate steak

• Combine porter, lime juice, soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl
• Cut steak on the bias across the grain into thin, 1- to 2-inch-wide strips
• Place in a sealable gallon-size plastic bag, add the marinade and turn to coat
• Refrigerate for at least 2 hours and up to 12 hours.

Peanut sauce

• Combine onion and oil in a small saucepan
• Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes
• Stir in garlic and ginger, cook 2 minutes more
• Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce

Grill satays

• Bring Big Green Egg or other grill to 350°F
• Remove the steak from the marinade
• Thread onto skewers, 1 strip per skewer
• Grill, turning once, 2 to 3 minutes per side for medium
• Serve the satays with the peanut sauce

Images and other recipes at AleMeals

bon appetit