Beef Satay with Spicy Peanut Sauce
Ingredients
2 pounds flank steak
¼ cup canola oil
3 tablespoons soy sauce
3 tablespoons dark brown sugar
2 tablespoons chili garlic sauce
1 tablespoon fish sauce
2 teaspoons grated ginger
1 teaspoon crushed garlic
⅓ cup creamy peanut butter
1½ tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 tablespoons hot water
1 tablespoon lime juice
1 teaspoon rice vinegar
1 teaspoon fish sauce
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Preferences
Trim and freeze the steak
Trim any visible fat and connective tissue from the steak. Cover and freeze the steak for 15 minutes to help with slicing.
2 pounds flank steak
kitchen shears
chopping board
plastic wrap
Make the marinade
Place the oil, soy sauce or tamari, brown sugar, chili garlic sauce or sambal, fish sauce, grated ginger and crushed garlic in a large bowl. Mix to combine and break up any lumps.
¼ cup canola oil
3 tablespoons soy sauce
3 tablespoons dark brown sugar
2 tablespoons chili garlic sauce
1 tablespoon fish sauce
2 teaspoons grated ginger
1 teaspoon crushed garlic
large bowl
measuring spoons
whisk
liquid measuring cup
Slice the steak
Remove the steak from the freezer and pat dry with paper towels. Cutting against the meat’s grain, slice the steak into even ½”-thick strips.
paper towels
knife
Season the steak and marinate
Add the sliced steak to the marinade and toss until coated. Cover and marinate in the refrigerator for 1 hour.
spatula
Make the sauce
In a small bowl, combine the peanut butter, chili garlic sauce or sambal, soy sauce or tamari, brown sugar, hot water, lime juice, rice vinegar and fish sauce. Stir to combine and break up any lumps. Drizzle in additional hot water until the sauce has the consistency of yogurt. How much water you add depends on the type of peanut butter you use and how thick you’d like your peanut sauce to be. The sauce may thicken as it sits, but you can add more hot water and whisk again until you achieve your desired consistency. Set aside.
⅓ cup creamy peanut butter
1½ tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 tablespoons hot water
1 tablespoon lime juice
1 teaspoon rice vinegar
1 teaspoon fish sauce
small bowl
spatula
Preheat the June Oven
When ready to cook, preheat the June Oven. With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the ridged side up, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Enameled Cast Iron Grill
Thread the steak
Weave 2 slices of steak on each skewer, piercing the slices two or three times to secure them. You will have about 12 skewers. Slide the steak up and down the skewer so it is evenly distributed with no very thick or very thin sections.
12 wooden skewers
Position the first batch of skewers
With tongs, place 6 skewers across the hot grill from right to left, leaving a little space between each skewer for air to circulate. Close the door.
tongs
silicone oven mitts
Start grilling the first batch of skewers
Grill the skewers for 3 minutes. June will notify you when it is time to flip the skewers. When the June Oven stops cooking, press "Done" within the app or the check mark on the June Oven to continue.
Flip the skewers
Open the door. Working carefully, use tongs to flip each skewer, gripping from the center of each skewer to get a firm grasp. Close the door.
Finish grilling the first batch of skewers
Cook the skewers 3 minutes longer, until they are cooked through but still tender. June will notify you when the skewers are ready.
Cover the first batch of skewers
Using tongs, transfer the skewers to the June Pan and tent with foil to keep warm. Close the door.
June Pan
foil
Preheat the June Oven
Before cooking the second batch, keep the June Oven hot by pressing the button below.
Position the second batch of skewers
With tongs, place the final 6 skewers on the hot grill, leaving a little space between each skewer for air to circulate. Close the door.
Start grilling the second batch of skewers
Grill the skewers for 3 minutes. June will notify you when it is time to flip the skewers. When the June Oven stops cooking, press "Done" within the app or the check mark on the June Oven to continue.
Flip the skewers
Open the door. Working carefully, use tongs to flip each skewer, grasping from the center of each skewer to get a firm grip. Close the door.
Finish grilling the second batch of skewers
Cook the skewers for 3 minutes longer, until they are cooked through but still tender. June will notify you when the skewers are ready.
Serve
Using tongs, transfer the second batch of skewers to the June Pan. Transfer the skewers to a serving plate and serve hot with the dipping sauce.
Connect your June Oven
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
[[ modalMessage ]]
Enter code
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
To send live video, cooking history, and other info to your device, your oven syncs data with June. More info
[[ modalMessage ]]
Success!
Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.
Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.
Error
[[ errorMessage ]]
