Chicken and beef satays are high atop my list of takeout food favorites. Add sweet chili sauce or peanut sauce to the equation and you have my pick for the ultimate finger-friendly appetizer or skewered main dish.
This recipe for beef satays couldn’t be easier. Sliced flank steak joins forces with fresh garlic, soy sauce, honey, and my secret ingredient, balsamic vinegar, which adds a touch of tang. Toss it all together in a bag and let those flavors work their magic for a few minutes or up to overnight. Cook the beef skewers on a grill or grill pan and less than 5 minutes later, ditch the forks for the perfect meal-on-a-stick.
Looking for a few complementary side dishes? Don’t miss Sweet and Sour Cucumber Noodles, Kale and Chicken Egg Rolls and more takeout-inspired favorites.
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Ingredients
- 1 pound flank steak
- 1/4 cup low sodium soy sauce
- 1/4 cup balsamic vinegar
- 1 Tablespoon minced garlic
- 1 Tablespoon honey
- Sweet chili sauce, for serving (optional)
- Equipment: Sealable plastic bag; wooden or metal skewers
Instructions
- Thinly slice the steak across the grain so that each slice is about 1/4-inch thick.
- Open the sealable plastic bag and place it in a bowl (this makes it easier to mix the marinade). Add the soy sauce, balsamic vinegar, garlic and honey to the bag, whisking to combine. Add the sliced steak to the bag, push out any air and seal the bag. Shake the bag so the beef is thoroughly coated then place the bag in the refrigerator for a minimum of 30 minutes and up to overnight.
- When you are ready to cook the satays, thread each slice of steak onto a skewer. (See Kelly’s Note.) Preheat a grill or a grill pan, brush it lightly with oil, then place the skewers atop the grill. Cook them for 3 minutes on one side, flip them once, then cook them an additional 2 minutes or until they reach your desired degree of doneness.
- Serve the satays immediately with sweet chili sauce for dipping (optional).
Kelly’s Note:
- If you’re using wooden skewers, soak them in water for 30 minutes prior to threading the steak onto them.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Loved the flavor of these satays even with soaking for just the minimum 30 minutes. Can’t wait to make it again!
I’m thrilled you enjoyed the recipe, Sara!