This is the best beef satay I've ever tasted! We serve it over jasmine rice, topped with the beef satay, drizzle it in peanut sauce and top with cilantro!
1clovegarlicgrated, finely minced or pressed through a garlic press or minced really fine
1tablespoonchopped cilantro leaves
2green onionssliced thin
1pinchkosher salt
Instructions
TO MAKE THE SKEWERS:
Slice the flank steak in half, place onto a small, rimmed sheet pan or dish and pop it into the freezer for 20-25 minutes. Once frozen, remove the flank steak from the freezer and slice into 1/4 inch strips.
Meanwhile, in a bowl measure the brown sugar, cilantro, garlic and green onions. Add in the tamari, oil and the Sriracha stir to combine.
Add in the sliced steak and toss to coat and marinate for 25-30 minutes and no longer than 45 minutes.
While the beef is marinated make the peanut sauce.
Thread strips of steak onto the skewers. Brush any remaining marinade over top and (keeping the handles out of the marinade) let them sit for no longer than 45 minutes on the counter.
Meanwhile preheat your oven to 425°. Place the skewers onto a oven-safe wire rack that's set into a rimmed sheet pan.
Slide the pan on the middle rack of your oven and cook for 10 minutes, rotate the pan halfway through. Serve immediately.
MAKE THE PEANUT SAUCE:
For the peanut sauce: Whisk peanut butter with the hot water. Add in the rest of the ingredients and stir to combine. Serve.