Coconut Beef Satay with Peanut Sauce

A couple things to note: If using wooden skewers, soak them for at least 30 minutes before threading on the beef. Also, the steak needs to be sliced very thinly. It helps to place the steak in the freezer for about 30 minutes prior to slicing.

For the coconut beef satay:
Slice the steak against the grain into very thin strips. In a large bowl, whisk together the coconut milk, green curry paste, brown sugar, fish sauce, cumin and turmeric. Add the steak strips and mix to coat evenly. Cover and set aside to marinate at room temperature for 1 hour or refrigerate for up to 24 hours.

Heat your grill to high. Make sure your grates are clean. Thread beef strips onto skewers and then sprinkle with salt and pepper.

When the grill is hot, oil the grates well and then grill the satays, turning when the steak chars. The thin slices of beef will not take long to cook, about 3 to 5 minutes total. Take care to not overcook. Transfer skewers to a serving platter. Serve with peanut sauce, rice, and a variety of grilled fruits and veggies.

For the peanut sauce:
In a small bowl, stir together all of the peanut sauce ingredients. If you have an immersion blender, use it just a bit to incorporate everything together. Cover and refrigerate until ready to use.