Serve this Thai beef satay as an appetizer at a barbecue or other casual party. You can even serve them for dinner. Be sure to serve them with Thai Spicy Almond Sauce.
Serves: 4
Prep time: 4 hours, 15 minutes
Cook time: 2 minutes
Source: Primal Cuisine: Cooking for the Paleo Diet
Ingredients
- 1-1/2lb grass-fed beef flank steak
- 2-1/2 cups homemade coconut milk
- 1 teaspoon coconut aminos
- 1 teaspoon yellow curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon microplaned ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon coconut oil, melted
Directions
Soak 15 long bamboo skewers in water for an hour.
In a bowl, mix 1-3/4 cup coconut milk, coconut aminos, curry powder, turmeric and ginger. Then place the flank steak in a 9×13-inch glass baking dish and cover with marinade. Marinate the steak in the refrigerator, covered, for about 4 hours, turning once to coat the meat thoroughly.
Mix together 3/4 cup coconut milk, coconut oil and garlic in a bowl. Set aside.
To prepare the skewers, cut the flank steak across the grain, holding the knife at an angle to the cutting surface so that each slice is about 1-1/2 inches wide and 1/8 inch thick. There should be about 15 or more strips. Thread each strip of beef lengthwise on a skewer. You may want to wrap the ends of the skewers in foil so they don’t burn while grilling.
Start your grill on medium high. If you are using charcoal, bring the coals to medium-high heat. Adjust the grill to about 4 inches above the coals. Place the skewers on the grill, as many as will fit.
While the satay skewers are cooking, baste with the garlic-coconut milk. Grill the meat for about 1 minute until grill marks show and then turn and cook the other side for about 1 minute, continuing to baste. Remove skewers from heat. Serve immediately with Paleo Satay Sauce.
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