Beef Satay in Curried Cashew Sauce
Ingredients
The Beef and Marinade
-
1 ½
pounds
flank steak
-
1
cup
greek plain yogurt
-
⅓
cup
olive oil
-
2
cloves
garlic (minced or grated)
-
1
tablespoon
fresh ginger (grated)
-
1
teaspoon
cumin
-
1
teaspoon
chipotle chile powder
-
1
teaspoon
smoked paprika
-
½
teaspoon
cayenne (to taste)
-
½
teaspoon
turmeric
-
¼
teaspoon
cinnamon
-
to taste
fresh black pepper
-
1
lemon
juiced
Curried Cashew Sauce
-
¾
cup
roasted cashews
-
1
clove
garlic
-
½
cup
canned coconut milk
-
1
tablespoon
fresh ginger (grated)
-
1
tablespoon
honey
-
1
tablespoon
soy sauce
-
2
teaspoons
thai red curry paste
-
1
teaspoon
spicy curry powder
-
½
cup
fresh cilantro (roughly chopped)
-
¼
cup
fresh mint (roughly chopped)
-
a pinch
pepper
Instructions
- Slice the beef against the grain into ½-inch wide strips and place in a ziplock bag or bowl.
- Whisk together the yogurt, olive oil, garlic, ginger, cumin, chipotle powder, smoked paprika, cayenne, turmeric, cinnamon, black pepper, and lemon juice.
- Pour the marinade over the steak, toss well, seal, and refrigerate for 1 hour or overnight.
- In a food processor, blend the cashews until a thick paste forms, scraping down the sides as needed.
- Add garlic, coconut milk, ginger, honey, soy sauce, curry paste, and curry powder to the cashew paste and blend until smooth.
- Stir in cilantro and mint, season with pepper, and refrigerate until ready to serve.
- Preheat the grill to high heat, thread the marinated steak onto skewers, and oil the grill grates.
- Grill the skewers for 2 to 3 minutes per side until cooked through.
- Remove from heat, serve on a platter, and sprinkle with fresh mint and cilantro. Serve with warmed cashew sauce.
Nutrition Facts (estimated)
Servings
6
Calories
493
Total fat
30g
Total carbohydrates
20g
Total protein
32g
Sodium
600mg
Cholesterol
80mg
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