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Categories:
lime zest lime juice tamari fish sauce fresh ginger honey garlic ground coriander cumin unsalted cashews shallot outer fresh ginger clove garlic fresh red coconut oil coconut milk tamari honey fish sauce water lime juice kosher salt salt ground black pepper olive oil fresh cilantro lime wedges
Viewed: 32 - Published at: 5 years agoIngredients
- 1- 1/2 pound Sirloin Steak
- 1 Tablespoon Lime Zest, Grated Fine
- 2 Tablespoons Lime Juice
- 2 Tablespoons Tamari
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Fresh Ginger, Grated Fine
- 1- 1/2 Tablespoon Honey
- 2 cloves Garlic, Minced
- 1 teaspoon Ground Coriander
- 1/2 teaspoons Cumin
- 1/2 cups Unsalted Cashews, Roasted
- 13 cups Shallot (for 1/3 Cup You'll Need 1 Large)
- 1 stalk Lemongrass (bottom 5 Inches Only), Remove The Tough Outer Layers And Thinly Slice The Stalk
- 1 Tablespoon Fresh Ginger, Finely Grated
- 1 clove Garlic, Finely Chopped
- 1 whole Fresh Red Thai Chili, Stemmed
- 1 Tablespoon Coconut Oil (or Olive Oil)
- 13 cups Canned Coconut Milk (Make Sure To Shake It Well)
- 1 Tablespoon Tamari
- 1- 1/2 teaspoon Honey
- 1 teaspoon Fish Sauce
- 1 cup Water
- 1 Tablespoon Lime Juice
- 3/4 teaspoons Kosher Salt
- 2 pinches Kosher Salt
- 2 pinches Freshly Ground Black Pepper
- 2 Tablespoons Olive Oil, More As Needed
- 2 Tablespoons Fresh Cilantro, Chopped
- 4 whole Lime Wedges
Method
- Note: Youll also need 8 metal or wooden kebab skewers.
- If using wooden, make sure to soak them in water for at least 30 minutes.
- For the steak: Trim the steak, wrap it in plastic and freeze for 15 minutes (to make it a bit easier to slice).
- Remove it from the freezer, unwrap it and put it on a cutting board.
- Slice across the grain into 1/8-inch-thick pieces about 1 inch wide and 4 to 5 inches long.
- In a large bowl, combine the lime zest and juice, tamari, fish sauce, ginger, honey, garlic, coriander, and cumin; add the steak and toss to coat.
- Cover and refrigerate for 1 to 2 hours (overnight is best).
- For the cashew sauce: Pulse the cashews in a food processor until finely ground; transfer to a small bowl.
- Next, pulse the shallot, lemongrass, ginger, garlic, and chile in the food processor until finely chopped.
- Heat the coconut oil in a 2-quart saucepan over medium heat.
- Add the shallot mix and cook, stirring often, until its starting to brown (about 3-4 minutes).
- Add the ground cashews, coconut milk, tamari, honey, fish sauce and water.
- Bring to a boil and lower the heat to a simmer, stirring frequently and continuing to simmer until the sauce is thick enough to coat the back of a spoon (about 5 minutes).
- Transfer to a blender.
- Add the lime juice and salt; blend until smooth.
- (You can make this ahead of time and refrigerate the sauce in an airtight container for up to 2 days.)
- Preheat your grill to medium heat.
- Thread a slice of the marinated steak onto each skewer like a ribbon, stretching it out a bit, but at the same time making sure theyre not too flat.
- Season with salt and pepper.
- Oil the grill grate and grill the satay in batches, over medium heat, turning often and basting once or twice with oil until the surface is slightly charred but the center is still slightly pink (about 3 to 4 minutes total).
- Transfer to a platter, tent with foil, and keep warm while grilling the remaining skewers.
- Stir half of the cilantro into the remaining sauce, and sprinkle the satay with it.
- Serve with the lime wedges and any remaining sauce.
- Adapted from Eating Well.
