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Cook Time:1 hr 30 minsAdditional Time:2 hrsTotal Time:3 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:1 hr 30 minsAdditional Time:2 hrsTotal Time:3 hrs 30 minsServings:6Yield:6 servings
Cook Time:1 hr 30 mins
Cook Time:
1 hr 30 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMarinade & Steak2tablespoonslime juice1tablespoonfinely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest1tablespoonreduced-sodium soy sauce1 tablespoon fish sauce (see Notes)2teaspoonsminced garlic1teaspoonminced fresh ginger1teaspoonbrown sugar1teaspoonground turmeric½teaspoonground coriander½teaspoonground cumin½teaspoonfreshly ground pepper1 ½poundsskirt steak, flank or other beef steak, trimmedPeanut Dipping Sauce½cupfinely chopped onion2 teaspoons peanut oil or canola oil2teaspoonsminced garlic1teaspoonminced fresh ginger1teaspoonfinely chopped lemongrass, tender inner stalk only, or freshly grated lime zest½cup“lite” coconut milk¼cupunsalted natural peanut butter1tablespoonfish sauce1tablespoonketchup1tablespoonlime juice, or to taste1teaspoonbrown sugar, or to taste1teaspoonAsian chile sauce, such as Sriracha, or other hot sauce, or to tasteMarinated Cucumbers1English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices¼cuprice vinegar1teaspoonsugar, or to tastePinch of salt, or to taste1/4 cup chopped fresh cilantro (optional)
Cook Mode(Keep screen awake)
Ingredients
Marinade & Steak
2tablespoonslime juice
1tablespoonfinely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest
1tablespoonreduced-sodium soy sauce
1 tablespoon fish sauce (see Notes)
2teaspoonsminced garlic
1teaspoonminced fresh ginger
1teaspoonbrown sugar
1teaspoonground turmeric
½teaspoonground coriander
½teaspoonground cumin
½teaspoonfreshly ground pepper
1 ½poundsskirt steak, flank or other beef steak, trimmed
Peanut Dipping Sauce
½cupfinely chopped onion
2 teaspoons peanut oil or canola oil
1teaspoonfinely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
½cup“lite” coconut milk
¼cupunsalted natural peanut butter
1tablespoonfish sauce
1tablespoonketchup
1tablespoonlime juice, or to taste
1teaspoonbrown sugar, or to taste
1teaspoonAsian chile sauce, such as Sriracha, or other hot sauce, or to taste
Marinated Cucumbers
1English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices
¼cuprice vinegar
1teaspoonsugar, or to taste
Pinch of salt, or to taste
1/4 cup chopped fresh cilantro (optional)
DirectionsTo marinate steak: Combine lime juice, lemongrass (or lime zest), 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 (see Tip) 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.To prepare dipping 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, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.TipsMake Ahead Tip: Cover and refrigerate the peanut sauce for up to 3 days; cover and refrigerate the marinated cucumbers for up to 1 day; marinate steak (Step 1) for up to 12 hours.Equipment: 20 to 30 (6-inch) bamboo skewersNotes:Look for lemongrass–a woody, scallion-shaped herb with an aromatic lemon flavor–in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.Tip: Depending on your region, skirt steak may not be something your supermarket regularly carries–call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, 2 to 3 minutes per side for medium.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, July/August 2011
Directions
To marinate steak: Combine lime juice, lemongrass (or lime zest), 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 (see Tip) 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.To prepare dipping 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, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.TipsMake Ahead Tip: Cover and refrigerate the peanut sauce for up to 3 days; cover and refrigerate the marinated cucumbers for up to 1 day; marinate steak (Step 1) for up to 12 hours.Equipment: 20 to 30 (6-inch) bamboo skewersNotes:Look for lemongrass–a woody, scallion-shaped herb with an aromatic lemon flavor–in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.Tip: Depending on your region, skirt steak may not be something your supermarket regularly carries–call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, 2 to 3 minutes per side for medium.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
To marinate steak: Combine lime juice, lemongrass (or lime zest), 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 (see Tip) 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.
To prepare dipping 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, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.
Tips
Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 3 days; cover and refrigerate the marinated cucumbers for up to 1 day; marinate steak (Step 1) for up to 12 hours.
Equipment: 20 to 30 (6-inch) bamboo skewers
Notes:Look for lemongrass–a woody, scallion-shaped herb with an aromatic lemon flavor–in the produce department of well-stocked supermarkets. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.
Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
Tip: Depending on your region, skirt steak may not be something your supermarket regularly carries–call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
Broiler Variation: Position a rack in upper third of oven; preheat broiler. Coat a broiler pan (or a wire rack set on a large baking sheet) with cooking spray. Broil the skewers, turning once, 2 to 3 minutes per side for medium.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, July/August 2011
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Nutrition Facts(per serving)297Calories17gFat13gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
