Prep 20 mins
Cook 25 mins
This is from one of my favorite cookbooks - Weber's Art of the Grill. According to the description, whatever you thread onto the skewers must be small and tender enough to cook quickly. When using flank steak, be sure to cut on the bias so it stays tender when grilled.
FOR THE SKEWERS
- 1 shallot, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 inch fresh ginger, peeled and roughly chopped
- 2 teaspoons hot chili sauce
- 1 teaspoon cumin, ground
- 1⁄2 teaspoon coriander, ground
- 1⁄2 teaspoon kosher salt
- 2 tablespoons peanut oil
- 1⁄2 lb flank steak
- 1⁄2 lb chicken breast, boneless skinless
FOR THE PEANUT SAUCE
- 3⁄4 cup dry roasted peanuts
- 3⁄4 cup coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 1⁄4 teaspoon red curry paste
- 1 tablespoon cilantro, finely chopped
- If using bamboo skewers, soak in water for at least 30 minutes so that they don't burn on the grill.
- In a food processor, combine the shallot, garlic, ginger, chile sauce, cumin, coriander, salt and 1/4 cup water. Puree to create a paste.
- In a small sauté pan over medium-high heat, fry the paste in the 2 tablespoons peanut oil until it boils and the aroma is apparent, 1 to 2 minutes. Allow to cool to room temperature.
- Cut the flank steak on the bias and against the grain into slices 1/3 inch thick and 5-6 inches long. Place in a small bowl. Cut the chicken into slices 1/2 inch thick and 5-6 inches long. Place into a separate small bowl.
- Place half the paste in each bowl and toss the meat to coat completely. Cover each bowl with plastic wrap and refrigerate for at least 30 minutes or as long as 4 hours. Thread the beef and chicken slices on skewers.
- To make the peanut sauce: in a food processor grind the peanuts until they are like fine cornmeal.
- In a medium saucepan, combine the ground peanuts with 1/2 cup of the coconut milk, the brown sugar, lime juice, red curry paste, and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the sauce is as thick as yogurt, about 10-15 minutes.
- Stir in the cilantro. Keep warm over low heat. If the sauce thickens too much, stir in as much of the remaining coconut milk as needed to achieve a good consistency.
- Brush the cooking grate with peanut oil. Grill the beef directly over medium heat, turning once, for about 4 minutes for medium rare. Grill the chicken directly over medium heat, turning once, until opaque throughout, about 4 minutes.
- Serve the satay warm with the peanut sauce.