Beef Satay with Spicy Almond Sauce
You'll want to eat this flavor-packed dipping sauce by the spoonful.
- 1 (1 1/2-pound) flank steak, trimmed
- 1/4 cup plus 1 tablespoon coconut aminos
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup creamy almond butter
- 1/4 cup hot tap water
- 2 tablespoons lime juice
- 1 1/2 tablespoons hot sauce
- 2 scallions, sliced thin
- 1 tablespoon minced fresh cilantro
- Slice steak in half with the grain, then slice each piece against grain on bias into 1/4-inch-thick slices. Lay pieces of meat in single layer between 2 sheets of plastic wrap and pound until roughly 1/8 inch thick.
- Combine 1/4 cup coconut aminos, 2/3 of the garlic, salt, and pepper in large bowl. Stir in beef, cover, and refrigerate for at least 30 minutes or up to 1 hour.
- Prepare the dipping sauce: In a bowl, whisk together 1 tablespoon coconut aminos, remaining 1/3 of the garlic, almond butter, hot water, lime juice, hot sauce, scallions, and cilantro; set aside.
- Set wire racks in 2 aluminum foil-lined rimmed baking sheets. Adjust oven rack 3 inches from broiler element and preheat broiler. (If necessary, set upside-down rimmed baking sheet on oven rack to get closer to broiler element.) Pat beef dry with paper towels and weave onto 30 wooden skewers, 1 piece per skewer. Lay skewers evenly on prepared racks with skewer ends facing center of sheet; cover skewer ends with strip of foil. One sheet at a time, broil skewers until meat is browned, 8 to 10 minutes, flipping skewers halfway through. Serve skewers with sauce.
- Adapted with permission from Paleo Perfected by America's Test Kitchen (America's Test Kitchen, 2016)
- Photo credit: Carl Tremblay