A piece of steak being dipped into peanut sauce in a bowl.

Why you’ll love this grilled beef satay

This dipping sauce is creamy, spicy, and savory – perfectly balancing the sweet and tangy flavors from the marinade. I like to make double or triple batches of it and freeze the extra for other recipes.

It’s great on noodles or in stir-fries, and it holds up really well in the freezer. Serve this with a coleslaw tossed in a maple miso vinaigrette and garnished with chopped cilantro.

More grilling recipes: grilled kofta recipe with cucumber sauce / grilled barbeque meatloaf / grilled chicken tenders / grilled pineapple

A plate of grilled beef satay skewers garnished with chopped herbs and peanuts, served with a bowl of creamy peanut dipping sauce. A small dish of fresh herbs sits nearby on the table.

Ingredient notes:

  • Steak – For this recipe, I used flank steak, but last time I made this I used sirloin steak. Flank steak is my normal choice if I’m marinating, but both work really well for this recipe.
  • Peanut butter – Creamy peanut butter will result in a smoother, more velvety peanut sauce.
  • Coconut milk – This adds a subtle and sweet nuttiness that balances perfectly with the slightly spicy peanut sauce. You want unsweetened, full-fat canned coconut milk for this.

Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

A bowl of peanut sauce next to a platter of steak skewers.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make this beef satay marinade

Marinate the steak. Whisk together marinade ingredients. Add sliced steak and marinade to a zip top bag or air tight container. Allow steak to marinade for 30 minutes to an hour.

Make the peanut sauce. Whisk together sauce ingredients in a mixing bowl. Set aside or refrigerate until ready to use. This is best served at room temperature, so if you are refrigerating allow sauce to come to room temperature before serving.

Grill steak. Preheat grill to medium (about 350-400˚F). Remove marinated steak from container and thread onto skewers. Grill for 3-4 minutes per side.

Serve. Remove skewers from grill and garnish with chopped peanuts and fresh cilantro. Serve with peanut dipping sauce or drizzle over skewers.

Close up of beef satay skewers, showing to texture, on a serving platter garnished with chopped peanuts and cilantro.

Frequently asked questions

What cut of meat is best for satay?

We have used a sirloin steak and a flank steak for this recipe. Flank steak is a lean coarse cut of steak,it’s coarse texture makes it perfect for marinating. This cut absorbs flavors well and results in tender and juicy steak when grilled.

What is the difference between satay and skewers?

This is just a matter of the dish versus the utensil. Satay is a specific type of dish, served on skewers. Skewers are the wooden or metal stick used to grill satay or various other dishes.

How long soak wooden skewers before grilling?

Soak your wooden skewers for at least 30 minutes in water before using them on a grill. This is done to prevent the skewers from catching on fire. You can soak the skewers overnight the day before to save time the day of grilling. Don’t skip this step.

More appetizer recipes: fried pickle dip / grilled salmon kabobs / smoked deviled eggs / bacon wrapped chorizo stuffed dates / baked chicken kabobs

Steak skewers on a serving platter, garnished with fresh chopped cilantro and peanuts.
A plate of grilled beef satay skewers garnished with chopped herbs and peanuts, served with a bowl of creamy peanut dipping sauce. A small dish of fresh herbs sits nearby on the table.
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Grilled Beef Satay with Peanut Dipping Sauce

By: Melissa Belanger
Grilled beef satay with peanut dipping sauce will make a perfect addition to you next barbecue menu. These simple skewers are marinated in a flavorful mix, grilled until tender then drizzled in a sweet and spicy peanut sauce. These skewers are a crowd-pleaser that will impress even the pickiest eaters.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 servings
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Ingredients 

For the marinade:

  • 1 1/2 pounds flank or sirloin steak, sliced into 1/4″ thin long strips
  • 1/4 cup lime juice or rice vinegar
  • 2 tablespoons reduced-sodium soy sauce, or tamari for gluten free
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon minced or grated ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon Sriracha sauce

For the dipping sauce:

  • 1/2 cup unsweetened, full-fat canned coconut milk
  • 1/2 cup creamy peanut butter
  • 3 tablespoons reduced-sodium soy sauce, or tamari for gluten free
  • 2 tablespoons lime juice
  • 3 teaspoons grated ginger
  • 2 garlic cloves, minced
  • 2 tablespoons Sriracha sauce

For grilling:

  • Wooden skewers, soaked in water for at least 30 minutes
  • Fresh cilantro, for topping
  • Chopped peanuts, for topping

Instructions 

  • In a medium bowl, whisk together the marinade ingredients. Place the steak into a large zip top bag. Add marinade and refrigerate for up to 24 hours.
  • In another medium bowl, whisk together the sauce ingredients. If preparing the day before, remove from fridge at least 1 hour before serving to allow sauce to come to room temperature.
  • Preheat grill to medium. Thread beef onto pre-soaked skewers. Grilled 3 – 4 minutes per side. Remove from grill and garnish with cilantro and peanuts before serving with peanut dipping sauce.

Notes

To make peanut butter easier to whisk into sauce, heat in microwave for 30 seconds – 1 minute.

Nutrition

Calories: 279kcal, Carbohydrates: 12g, Protein: 24g, Fat: 17g, Trans Fat: 0.01g, Cholesterol: 51mg, Sodium: 569mg, Fiber: 3g, Sugar: 5g, Vitamin C: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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3 Comments

  1. Margo says:

    Which way do you cut the strips? With the grain or against???

    Reply
    1. Melissa Belanger says:

      You want to cut the strips against the grain.

      Reply