Thai Beef Satay With Spicy Sunflower Seed Sauce
Author: Vivica Menegaz
Recipe type: Entree, Appetizer
Cuisine: Thai, Paleo
Prep time:
Cook time:
Total time:
Serves: 6
- 2 lb of Grassfed beef boneless steak cut in strips 2" wide and 1" thick
- Marinade:
- 2 cups coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon curry powder
- 1 tablespoon fresh ground turmeric
- 1 tablespoon fresh ground ginger
- Sauce:
- ¼ cup Thai red curry paste
- 2 tablespoons chili oil
- 1 tablespoon ground cayenne
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 3 tablespoons fish sauce
- 4 cups coconut cream
- 3 tablespoons raw sunflower seed butter
- Soak long bamboo skewers in water for at least an hour
- In a bowl mix all the marinade ingredients
- Place steak strips in a large ziplock bag and cover with marinade
- Refrigerate for at least 4 hours
- Start your barbeque and bring to medium-high heat
- Remove the beef from the marinade
- Thread each individual strip of beef onto a skewer
- Place the skewers on the grill and cook turning several times
- Do not overcook the meat, as grassfed beef gets done at lower temperatures
- For the sauce:
- In a saucepan combine curry paste, chili oil, cayenne, cinnamon, cumin, fish sauce and 1 cup of coconut cream
- Bring to a boil over medium heat
- cook for 5 minutes until all ingredients are well blended
- add the remaining coconut cream and continue cooking on a low flame until sauce is reduced, about 20 min.
- Just before removing from the heat add sunflower seed butter and blend in well
- Serve the Satay hot off the grill drizzled with the sauce.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/4th-of-july-bbq-rattlesnake-and-sparklers
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