Servings: 4 servings
Ingredients
Satay
- 1 lb. sirloin steak Sliced into thin strips.
- ½ Tbsp sesame oil or avocado oil
- 2 Tbsp liquid aminos
- ½ Tbsp honey
- 1 tsp curry powder
- ¼ tsp garlic powder
- 1 pinch Himalayan pink sea salt
- 1 pinch ground black pepper
Cucumber Salad
- 1 cucumber Peeled and sliced.
- ½ red onion Thinly sliced.
- ¼ cup fresh cilantro Chopped.
- 1 Tbsp olive oil
- 1 squeeze or splash lemon juice or apple cider vinegar
- 1 pinch Himalayan pink sea salt
- 1 pinch ground black pepper
Instructions
- To prepare ahead of time: Soak 8 bamboo skewers in water for 1-2 hours (omit if you are using metal skewers)
- In a bowl, combine all of the satay ingredients except for the steak. Add the steak strips to the marinade and massage to evenly coat. Refrigerate for at least 15 minutes and up to an hour.
- Remove the beef from the fridge. Thread the beef strips onto the skewers by pushing through near one end of a strip, then folding the strip back over the tip of the skewer and running it through again, repeating this process until the entire strip on on the skewer. Allow a slight amount of room between each fold of beef - like ribbon candy, but a bit less. Depending on how you sliced your beef and the original shape/size of the beef, you may have 1 to 3 strips on each skewer.
- Preheat your grill or grill pan to medium heat. Once hot, place the satay skewers on the grill/pan. Grill for 2-3 minutes on each side, or until they reach your desired doneness. Set the skewers aside to rest for a few minutes. Garnish with a few sesame seeds or cilantro if you’d like.
- Make the cucumber salad by tossing the cucumbers, onion and cilantro with olive oil, lemon or vinegar and a pinch of salt and pepper. Serve the satay alongside the salad and enjoy!
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I’m not a fan of curry, but this recipe was SO good! I will definitely make this again.
Love this! It’s a favorite!
My favorite Betr recipe.
Loved it