INGREDIENTS:
For the Skewers:
- 1lb (454g) flank steak
- 1/2 cup (125ml) full fat coconut milk
- 1/4 cup (60ml) olive oil
- 1 garlic clove minced
- 1/2 tbsp minced ginger
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne (or more or less to your taste)
- 1/2 tsp turmeric
- Juice of 1 lime
- 1 tbsp melted coconut oil for cooking
For the Sauce:
- 1/4 cup (60g) roast almond coconut butter (or coconut peanut butter if you eat peanuts)
- If using an unsweetened nut butter add 1 tsp of raw honey to the sauce; you can also use 2/3 nut butter to 1/3 coconut butter
- 1 clove garlic
- 1/4 cup (60ml) canned coconut milk
- 1/2 tbsp fresh ginger, grated
- 1 tbsp coconut aminos
- 1/4 tsp ground coriander
- 1 teaspoon spicy curry powder
- 1 tsp tomato puree
INSTRUCTIONS:
- Whisk together all marinade ingredients.
- Dice steak in to chunks.
- Place steak in a ziplock bag, pour in marinade and leave in the fridge for at least 1 hour or overnight.
- Blend all sauce ingredients together in a high speed blender and set to one side.
- Take steak out of the fridge for 30 minutes before cooking.
- Preheat a griddle pan and brush with melted coconut oil.
- Thread beef on to skewers and fry in the hot pan for 2-3 minutes on each side (2 sides).
- Place satay sauce in a pot and allow to gently heat for a couple of minutes while the skewers cook.
- Serve skewers drizzled with warmed cashew sauce, sprinkled with roughly chopped spring onions and a side of steamed greens.
Source: Peachy Palate
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