Spicy beef satay skewers with shallots and lime garnish atop rice in bowl

Spicy Beef Satay

Serves 2-4

Satay, or grilled meat on a stick, is a common street food in Thailand, Malaysia, and Indonesia. Start with a spicy marinade and finish with the traditional peanut sauce for a taste of Southeast Asia. You can adjust the seasonings to your liking by adding more (or reducing the amount of) the cayenne, and if you think it needs more salt, add a little more fish sauce. If you prefer, you can also use flank steak, skirt steak, or hanger steak instead of sirloin. It’s easiest to cut the meat into thin strips if it’s semi-frozen.

  • 1/4 cup chopped lemongrass
  • 2 large shallots, minced
  • 4 garlic cloves, minced
  • 1 teaspoon cayenne pepper
  • 1 2-inch piece ginger, peeled and sliced
  • 1/2 teaspoon turmeric
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 3 tablespoons soy sauce
  • 1/4 cup fish sauce
  • 1/3 cup packed brown sugar
  • 2 tablespoons safflower or other neutral vegetable oil
  • Pinch of cardamom
  • 1 1/2 pounds grassfed sirloin

Make the marinade by whisking together in a medium bowl the lemongrass, shallots, garlic, cayenne pepper, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar and oil.

Slice the steak across the grain into thin strips. Place in a shallow glass baking dish and pour the marinade over. Make sure each piece of meat is covered completely. Cover and refrigerate for several hours (up to 24).

Preheat the grill to high.  While the grill is heating, soak as many wooden skewers as pieces of meat for 20-30 minutes. Drain.

Thread each piece of beef onto a skewer. Grill to desired doneness, turning once.

Drizzle with Spicy Peanut Sauce (recipe follows) and serve over steamed rice.

Spicy Peanut Sauce

This versatile sauce is good on any kind of satay, as well as on steamed vegetables or even tossed with hot noodles. And you can make it to taste. More salt? Add fish sauce. Too sweet? Add lime juice. More spice? Add cayenne.

Makes 1 cup

  • 1 cup unsalted, dry roasted peanuts
  • 1/3 cup water
  • 1 clove garlic
  • 1/2 teaspoon soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1/2 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup coconut milk
  • ½ cup chopped peanuts, for garnish

Place the peanuts, water, garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne pepper, and coconut milk into the jar of a blender. Puree until smooth. Taste and adjust seasonings, if necessary. If the sauce is too thick, add a little more coconut milk. Serve over any kind of satay, and sprinkle with chopped peanuts.

Cuts of raw top sirloin steak with ramekins of cocoa powder, garlic powder, espresso powder, and brown sugar surrounding them

Top Sirloin Steaks With Coffee Cocoa Spice Rub

The slightly bitter, slightly sweet notes of this rub nicely complement the smoky char of a well-grilled steak. Here we do sirloins, but it would also be delicious on a rib eye or New York strip. If you make two steaks, you’ll have plenty of rub left over, but it keeps for up to six months in a tightly-sealed jar. One thing to remember about grilling grass-fed steaks – they cook faster than other steaks, so be sure to watch them closely and use a thermometer. These will cook in just a few minutes. Medium rare is perfect.

Serves 2, with extra rub left over

  • 2 Panorama grass-fed top sirloins, 6 ounces each
  • 6 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons espresso powder
  • 2 tablespoons garlic powder
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly ground black pepper

Remove the steaks from the refrigerator, unwrap, and dry with a paper towel. Let sit at room temperature for about 30 minutes.

Heat the grill to high.

Mix the paprika, salt, cocoa powder, espresso powder, garlic powder, brown sugar, and black pepper together in a small bowl until thoroughly combined. Rub a thick layer over the steaks on all sides.

Place the steaks on the grill and cook to desired temperature (about 125 F for medium rare), turning once. Remove to a plate and cover. Allow to rest for five minutes.