If you’re craving a simple, flavor-packed summer meal, these Grilled Steak Satay Skewers with Creamy Peanut Curry Sauce are exactly what you need for your next summer BBQ.

Marinated in coconut milk, lime juice, red curry, and warming spices, the flank steak becomes tender and infused with the best flavors. And the rich peanut curry dipping sauce adds a nutty, spicy, and slightly tangy contrast that perfectly complements the smoky grilled beef. Drool-worthy, if you ask me! Whether served as an appetizer or a high-protein dinner over jasmine rice (optional) with fresh cucumbers, this gluten-free and dairy-free recipe will definitely impress.

Flavorful Marinade with Health Benefits

The highlight of this recipe for me is the marinade, which uses full-fat coconut milk and turmeric—both known for their anti-inflammatory properties. (As a registered dietitian, I love sharing the nutritional benefits of even the smallest ingredients – food is fuel!)

Coconut milk adds natural creaminess while keeping the dish dairy-free. Turmeric and ginger provide antioxidants that support overall wellness, making this not just a tasty meal but a nourishing one too.

Plus, using lean flank steak ensures you’re getting plenty of muscle-building protein with every bite—perfect for anyone looking to fuel their body with wholesome, high-protein dinners.

Easy Grilling and Versatile Serving Options

Grilling these beef skewers brings out that delicious charred flavor that, if you’re like me, you can’t get enough of during summer. I’ve got a Summer Grill Guide (click here) with my grilling/BBQ tips and tricks, but you can also cook these on the stovetop if you don’t have a grill handy (or if the weather isn’t cooperating). We love options!

The peanut curry sauce blends creamy peanut butter with tangy lime juice and an aromatic red curry paste, creating a perfectly balanced dipping sauce that’s naturally gluten-free and packed with flavor.

I like to serve the skewers topped with chopped roasted peanuts and fresh cilantro for extra crunch and brightness, and over jasmine rice with sliced cucumbers and lime wedges for a citrusy punch. But feel free to skip the rice or serve with your favorite grilled veggies. Either way, whether you’re hosting a summer BBQ or just want a quick, healthy meal, these steak satay skewers are bound to be a hit.

Give this recipe a try and let me know how you served it in the comments below!

INGREDIENTS YOU’LL NEED:

For the Steak:

• Flank steak

To make the Marinade:

• Full-fat coconut milk
• Freshly squeezed lime juice (about 1 lime)
• Fish sauce
• Coconut sugar
• Garlic cloves (minced)
• Freshly grated ginger
• Red or yellow curry paste
• Ground turmeric
• Kosher salt
• Crushed red pepper flakes

For the Peanut Curry Sauce:

• Coconut milk
• Creamy, natural peanut butter
• Fresh lime juice (about 1 lime)
• Rice vinegar
• Garlic clove (minced)
• Red curry paste
• Coconut sugar
• Kosher salt
• Water, as needed

To Serve:

• Chopped roasted peanuts
• Chopped fresh cilantro
• Cooked jasmine rice (optional)
• Persian cucumbers
• Lime wedges

HOW TO MAKE GRILLED STEAK SATAY SKEWERS WITH CREAMY PEANUT CURRY SAUCE

For the Steak:

Slice the flank steak into ½-inch-thick, cutting against the grain of the meat. You want the strips to be small enough to cook quickly, but big enough to be threaded onto a skewer without ripping.

For the Marinade:

In a medium bowl, add the coconut milk, lime juice, fish sauce, coconut sugar, garlic, ginger, curry paste, turmeric, salt, and pepper. Whisk until smooth.

Add the sliced beef and toss to combine, ensuring all pieces are coated in the marinade. Cover the bowl with cling wrap and transfer to the fridge. Marinate for at least 1 hour, or up to overnight.

Meanwhile, start to soak your skewers in water.

For the Peanut Curry Sauce:

In a small blender, or in a wide-mouth jar using an immersion blender, add the coconut milk, peanut butter, lime juice, rice vinegar, garlic, curry paste, coconut sugar, and salt.

Blend in 30-second increments until smooth. If needed, add water in tablespoon increments until you’ve reached your desired consistency. Note: it will thicken in the fridge.

Set aside in the fridge until you’re ready to serve. 

In a small blender, or in a wide-mouth jar using an immersion blender, add the coconut milk, peanut butter, lime juice, rice vinegar, garlic, curry paste, coconut sugar, and salt.

Blend in 30-second increments until smooth. If needed, add water in tablespoon increments until you’ve reached your desired consistency. Note: it will thicken in the fridge.

Set aside in the fridge until you’re ready to serve. 

To Grill:

Remove the beef from the fridge. Begin to assemble the (pre-soaked) skewers by threading 1-2 pieces of steak onto each skewer, leaving about 1 inch of skewer on each side. Transfer to a plate and continue until all the steak pieces are skewered.

Preheat the grill to medium-high (450) and allow it to heat up completely.

Once very hot, add the skewers, arranging them horizontally on the grates. Grill for 3 to 4 minutes, or until a deep char forms in places. Flip and grill for another 3 minutes, or until the beef is deeply browned.

Remove from the grill and transfer to a clean plate. Allow to rest for five minutes before serving. 

To Serve & Store:

Transfer the skewers to a platter and top with peanuts, cilantro, and a side of the peanut dipping sauce. Serve as-is, or over a bowl of jasmine rice with Persian cucumbers and lime wedges.

To store, let skewers cool completely, then transfer to an airtight container and refrigerate for up to 4 days.

Store the peanut sauce separately in a sealed jar in the fridge for up to 5-7 days. (You may need to stir a splash of warm water into the sauce to loosen before serving as it will thicken in the fridge.)

RECIPE SUBSTITUTIONS & QUESTIONS

If you’re allergic to peanuts or prefer a different nut butter, almond or cashew butter make great swaps in the peanut curry sauce. For a lower-sodium option, reduce or omit the fish sauce and add a splash of coconut aminos or tamari (gluten-free soy sauce) instead. If flank steak isn’t available, skirt or sirloin steak work well too. And if you don’t have red curry paste, you can substitute with yellow curry paste for a milder flavor.

To switch it up, these steak satay skewers are also delicious served over a bed of coconut cauliflower rice for a lower-carb option, or wrapped in fresh lettuce leaves for a light, refreshing meal. They also would be great with grilled veggies or a crisp Asian-style slaw to add some crunch and color.

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Can I cook steak satay skewers without a grill?

Yes! If you don’t have a grill or the weather isn’t cooperating, you can easily cook these steak satay skewers in a skillet on the stovetop. Simply heat a cast-iron or non-stick pan over medium-high heat and cook the skewers for about 3-4 minutes per side until nicely charred and cooked through. This method gives you similar delicious flavor and texture without needing a grill. Love that for all of us!

How long should I marinate the steak for the best flavor?

For the most tender, flavorful steak satay skewers, marinate the sliced flank steak for at least 1 hour, but ideally up to 24 hours. The longer marinating time allows the coconut milk, lime, and spices to fully infuse the meat, resulting in juicy, flavorful skewers every time.

More Healthy, High-Protein Recipes You’ll Love:

Chicken & Broccoli Meal Prep Salad  

Honey Garlic Chicken with Glass Noodles

Miso-Ginger Glazed Salmon with Coconut Rice   

Spicy Sriracha Ground Beef Bowls (Gluten-Free)

Chicken Banh Mi Bowls with Pickled Veggies (Gluten-Free, Dairy-Free)