Indian Style Beef Satay with Curried Cashew Sauce

13 May 2025

15 MINS (refridgerate 1 hour)

10 MINS

♬ original sound - Barbary & Oak

INGREDIENTS
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tsp Cumin
1 tsp chipotle chile powder
1 tsp smoked paprika
1/2 tsp cayenne
1/4 tsp cinnamon
Fresh black pepper, to taste
Juice of 1 lemon
Fresh mint leaves, to taste

For the Curried Cashew Sauce:

110g roasted cashews
1 clove garlic
120ml canned coconut milk
1 tbsp fresh ginger, grated
1 tbsp honey
1 tbsp soy sauce
2 tsp Thai red curry paste
1 tsp spicy curry powder
Fresh cilantro, roughly chopped
Fresh mint, roughly chopped
Pinch of pepper

METHOD

1. Slice the beef against the grain into 1/2-inch wide strips, place the steak in a gallon size ziplock bag or bowl.

2. In a glass mixing bowl whisk together the greek yogurt, olive oil, garlic, ginger, cumin, chipotle chile powder, smoked paprika, cayenne, turmeric, cinnamon and a good pinch of black pepper. Add the lemon juice.

3. Pour the marinade over the steak and toss well. Seal the bag (or cover the bowl) and place in the fridge for 1 hour.

4. Meanwhile add the cashews to a food processor or high powered blender. Process until the cashews form a thick paste, scrapping down the sides of the bowl as needed.

5. Add the garlic, coconut milk, ginger, honey, soy sauce, thai red curry paste and spicy curry powder to the blender. Blend until completely smooth and creamy, about 3-5 minutes. Stir in the cilantro and mint. Season with pepper. Keep in the fridge until ready to serve. Warm the sauce in the microwave before serving.

6. Thread the steak onto skewers. Oil the grill gates and place the beef on the grill pan. Cook the skewers 2 to 3 minute per side. Remove from the heat, and sprinkle with the fresh mint and cilantro. Serve immediately with the warmed cashew dipping sauce

TIP

Pair with a crisp cucumber and red onion salad dressed in lemon juice and a pinch of salt for a refreshing contrast.

Indian