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Cooking 101
We love a satay skewer. They cook quickly and are even better when they have time to marinate, making them the perfect party appetizer. You can even thread the skewers in advance so all you have to do is kiss them on the grill when your guests arrive. Coconut Cashew sauce is the perfect base for a quick peanut sauce.
Chef Tip: Soaking wooden skewers in hot water before assembling will ensure they don’t turn to kindling when they hit the grill.
Haven’s Kitchen Coconut Cashew Sauce
1 Lb. skirt steak, cut into thin strips
Salt
Vegetable oil
1/3 cup peanut butter
3/4 cup hot water
¼ cup toasted peanuts, chopped
1 lime
½ bunch cilantro, chopped
If using wooden skewers, soak them in water (to prevent burning)
In a large bowl, squeeze half of the Coconut cashew sauce pouch onto the steak and lightly toss it with salt. Let it marinate for at least an hour
Thread the meat onto the skewers. Fill up to ¾ of the skewer, leaving the lower half empty
Heat a glug of oil in a grill or a griddle over medium high heat and place the skewers on the grill allowing the marinated beef to cook on each side for 3-4 minutes
While the beef is cooking, make the peanut sauce by whisking together the peanut butter, hot water, a ¼ pouch of the coconut cashew and the toasted peanuts
Garnish the beef skewers with lime juice and cilantro and serve with the dipping sauce
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Nutrition (per serving)
Calories = 520
Total fat = 38g
Total carbohydrates = 11g
Fiber = 2g
Protein = 36g
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