How to Make Grilled Beef Satay With Coconut Curry Sauce

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Combine all ingredients for marinade. Add to steak, toss and cover for 30 minutes.

Get working on the broth. In a sauce pot, on medium-high heat with extra virgin olive oil, sauté garlic, chili flakes, lemon zest, and bay leaf. Once sautéed and soft, deglaze with coconut milk and lower heat to medium-low. Let reduce by a quarter. Add remaining ingredients. Blend until smooth.

Make the sweet soy reduction. Add sugar and soy sauce to a sauce pot, on medium heat, whisk together until sugar dissolves. Lower heat to a low simmer, whisking occasionally until consistency turns to a syrup (you can check with a spoon; if the liquid coats, it’s done). Let cool.

Remove steak from marinade and discard liquid. Turn grill to high heat and grill on both sides for three minutes each. Drizzle with coconut curry broth and sweet soy reduction.


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