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Grilled Steak Satay Skewers with Creamy Peanut Curry Sauce

These juicy Grilled Steak Satay Skewers with Creamy Peanut Curry Sauce are a high-protein, gluten-free, dairy-free meal (or app) you'll love!
*Prep Time includes marinade time (1 hour minimum, but up to overnight); Total Time reflects minimum marinade time and will vary based on how long you prefer to let the steak marinade.
*See Notes below for Recipe Swaps &Substitutions, including stovetop instructions as an alternative to grilling :)
Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Total Time 2 hours
Servings 6
Author Rachael DeVaux

Ingredients

For the Steak:

  • 2 pounds Flank steak excess fat trimmed

For the Marinade:

  • ⅓ cup full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice about 1 lime
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon red or yellow curry paste
  • 2 teaspoons ground turmeric
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes

For the Peanut Curry Sauce:

  • ½ cup coconut milk
  • ½ cup creamy natural peanut butter
  • 2 tablespoons fresh lime juice about 1 lime
  • 2 teaspoons rice vinegar
  • 1 clove garlic minced
  • 2 teaspoons red curry paste
  • 1 tablespoon coconut sugar
  • ½ teaspoon kosher salt
  • Water as needed

To Serve:

  • ¼ cup chopped roasted peanuts
  • ¼ cup chopped fresh cilantro
  • Cooked jasmine rice optional
  • 6 thinly sliced Persian cucumbers
  • Lime wedges

Instructions

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.

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.)

Notes

Recipe Swaps & Substitutions
  • Peanut Butter: Swap peanut butter with almond or cashew butter if you have a nut allergy or prefer a different flavor.
  • Fish Sauce: Reduce or omit fish sauce for a lower-sodium option; replace with coconut aminos or tamari (gluten-free soy sauce).
  • Steak: Use skirt or sirloin steak if flank steak isn’t available.
  • Curry Paste: Substitute red curry paste with yellow curry paste for a milder taste.
  • Serving Options: Serve skewers over coconut cauliflower rice for a low-carb meal or wrapped in fresh lettuce leaves for a light, refreshing option. They also pair well with grilled veggies or an Asian-style slaw.
  • Cooking Method: If you don’t have a grill, cook skewers in a hot cast-iron or non-stick skillet over medium-high heat for 3-4 minutes per side until nicely charred and cooked through.
  • Marinating: Marinate the steak for at least 1 hour, ideally up to 24 hours, for the most tender and flavorful results.