Ingredients

For Marinade and Beef: 3 tablespoons peanut oil 1/2 onion, diced 1/4 teaspoon minced fresh ginger 2 tablespoons coconut milk 1 tablespoon freshly squeezed lime juice 1 teaspoon dark molasses 1/2 teaspoon chile sauce with garlic 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 2 boneless rib-eye steaks, prime or choice grade, 8 ounces each, trimmed of all fat 16 bamboo skewers For Bell Pepper Chutney: 1 tablespoon peanut oil 1 onion, diced 3 garlic cloves, minced 1 teaspoon minced ginger 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 1 Thai chile (or 2 serrano chiles), minced (with seeds) 1 tablespoon honey 1 tablespoon freshly squeezed lime juice 1 tablespoon freshly squeezed lemon juice 2 teaspoons Asian fish sauce, such as nam pla 1/2 teaspoon chile paste with garlic (such as Sambal Oelek) For Spicy Peanut Sauce: 3 cups unsweetened coconut milk 3/4 cup smooth peanut butter 1/3 cup brown sugar 1/3 cup soy sauce 1-1/2 tablespoons unseasoned rice vinegar 1 small onion diced 2 tablespoons minced shallots 2 tablespoons minced garlic 1/4 cup Thai red curry paste 1 tablespoon minced lemongrass (about 3 stalks) 3 kaffir lime leaves (or 1 teaspoon lime zest) 2 cups minced cilantro 1/3 cup finely minced basil 4 to 5 cups cooked rice (sticky rice preferred)

Description

Skewered Beef Satay With Spicy Peanut Sauce And Bell Pepper Chutney, Recipe

View Full Recipe