Honey-Marinated Beef Satay with Spicy Butter Sauce

Total Time:
1 hr 37 min
25 min
1 hr
12 min

24 skewers

  • 24 (6-inch) bamboo or wooden skewers
  • 3/4 -pound New York strip steak or fillet, trimmed
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 1/2 to 1 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons vegetable or peanut oil
  • Sauce:
  • 2 cloves garlic
  • 4 tablespoons unsalted butter, divided
  • 1 teaspoon peeled and minced fresh ginger
  • 1 whole green onion, finely chopped
  • 1 cup chicken stock
  • 1/4 cup soy sauce
  • 1 teaspoon honey
  • 2 tablespoons hoisin sauce or your favorite barbecue sauce
  • 1 teaspoon red chili flakes
  • Soak the bamboo or wooden skewers in water for 30 to 60 minutes. Drain and pat dry. With a sharp knife, cut the steak into 24 long, thin strips. Thread 1 strip onto each skewer, weaving the skewer back and forth along the length of each steak strip. Arrange the skewers on a large platter or baking tray. Cover with plastic wrap and refrigerate until needed.

  • About 30 minutes before you wish to grill the skewers, combine the soy sauce, honey, chili flakes, cumin, turmeric, and oil in a small bowl. Pour this marinade over the steak skewers, turning to coat the meat evenly. Leave the steak skewers to marinate at room temperature for about 20 minutes.

  • Preheat a hinged grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill or stovetop grill pan.

  • Meanwhile, make the sauce: Bring a small saucepan of water to a boil. Add the garlic cloves and blanch them in the boiling water for 30 seconds to a minute to remove some of their harshness. Drain the cloves well, pat them dry with paper towels, and chop them finely. In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, ginger and green onion and saute just until they begin to soften and smell fragrant, about 2 minutes. Add the stock, soy sauce, honey, hoisin or barbecue sauce, and chili flakes and bring to a boil. Cook for 1 to 2 minutes longer. Pour the sauce through a strainer into a clean pan and, over medium heat, whisk in the remaining 2 tablespoons of butter, a little bit at a time. Keep warm.

  • Grill the skewers (in batches if necessary to prevent overcrowding) until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill (1 minute if you want the meat rare). Take care that the skewers don't prevent a hinged grill or panini maker from closing properly. Transfer to a platter, pour on the sauce, and serve; or serve with the sauce on the side for dipping.

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