Boeuf Satay avec Sauce aux Arachides

This is a quick and easy dish the Chefs at Townsend make when it’s hot outside and everyone wants something quick and light

Yields 6-8 appetizer servings

1½ lbs. pastured raised grass fed beef flank steaks
1/3 c minced onion
1/3 c ketchup
¼ c soy sauce
¼ c dark sesame oil
3 Tbsp brown sugar
3 tsp minced garlic
4 tsp minced jalapeno
Juice of ½ lime, plus additional for garnish
1 Tbsp chili paste
2 tsp minced ginger
2 tsp salt
½ c smooth peanut butter

16 wooden or metal skewers (pre-soak wooden skewers for 30 minutes in water to prevent burning)


Split the steak lengthwise and cut against the grain in thin strips.

In a medium bowl mix well the onion, ketchup soy sauce, oil, sugar, garlic, jalapeño, limejuice, chili paste, ginger, salt with 1 c water. Pour into a resealable bag and add the beef strips. Close tightly and redistribute the marinade over entire steak pieces, refrigerate for 1-12 hrs.

Remove beef from marinade and thread lengthwise onto soaked or metal skewers. Pour marinade into a small saucepan and reserve.

Prepare grill for a hot fire. Grill the beef on the first side until browned, (approx 2 min). Turn over and grill to desired doneness (approx 2 minutes more for medium rare).

Bring saucepan of marinade to a full boil. Add in peanut butter and stir until smooth, thin with a bit of water if needed to give a sauce like consistency. Serve beef satay with the sauce, garnish with lime wedges.