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Beef Skewers With Almond Coconut Satay Sauce Recipe



INGREDIENTS:

For the Skewers:

  • 1lb (454g) flank steak
  • 1/2 cup (125ml) full fat coconut milk
  • 1/4 cup (60ml) olive oil
  • 1 garlic clove minced
  • 1/2 tbsp minced ginger
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne (or more or less to your taste)
  • 1/2 tsp turmeric
  • Juice of 1 lime
  • 1 tbsp melted coconut oil for cooking

For the Sauce:

  • 1/4 cup (60g) roast almond coconut butter (or coconut peanut butter if you eat peanuts)
  • If using an unsweetened nut butter add 1 tsp of raw honey to the sauce; you can also use 2/3 nut butter to 1/3 coconut butter
  • 1 clove garlic
  • 1/4 cup (60ml) canned coconut milk
  • 1/2 tbsp fresh ginger, grated
  • 1 tbsp coconut aminos
  • 1/4 tsp ground coriander
  • 1 teaspoon spicy curry powder
  • 1 tsp tomato puree

INSTRUCTIONS:

  1. Whisk together all marinade ingredients.
  2. Dice steak in to chunks.
  3. Place steak in a ziplock bag, pour in marinade and leave in the fridge for at least 1 hour or overnight.
  4. Blend all sauce ingredients together in a high speed blender and set to one side.
  5. Take steak out of the fridge for 30 minutes before cooking.
  6. Preheat a griddle pan and brush with melted coconut oil.
  7. Thread beef on to skewers and fry in the hot pan for 2-3 minutes on each side (2 sides).
  8. Place satay sauce in a pot and allow to gently heat for a couple of minutes while the skewers cook.
  9. Serve skewers drizzled with warmed cashew sauce, sprinkled with roughly chopped spring onions and a side of steamed greens.

Source: Peachy Palate

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Beef Skewers With Almond Coconut Satay Sauce Recipe Beef Skewers With Almond Coconut Satay Sauce Recipe Reviewed by Jarvis Mann on 3:53 PM Rating: 5

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