One would think that being a food blogger would mean dinner comes easily. Half the time it’s a struggle though, and not just because I am feeding small children.
It’s no wonder there are so many people who don’t cook in the United States. There’s so many steps to getting dinner on the table before you actually get it on the table. Choose a recipe. Check the fridge and pantry. Make a list and head to the store. Inevitably make some swaps because you can’t find the Japanese eggplant or all the fish in the case looks bad. Deal with checking out, getting home, putting everything away, and then you still have to prepare it. And deal with the possible wrinkled noses, because you dared to make something more than pizza or pasta.
It’s a struggle, y’all, and half the time we’re only making it harder for each other.
Rather than making things harder, this recipe centers on two American mainstays: beef and peanut butter. Yep. Peanut butter.
I’ve loved satay-style skewers for years, so when I got a jar of spicy peanut butter I immediately knew it would be perfect to pair with meat. I wasn’t quite prepared for how hot The Heat is On would be, but Peanut Butter & Co is certainly telling the truth with that name.
To make the satay, I used skirt steak, which is a really affordable cut that is great for marinades. The marinade features brown rice vinegar — fermented ingredients are great with beef — though you can easily use regular rice wine vinegar, or even apple cider vinegar.
You don’t need to use The Heat is On for this recipe. Use what you have! Swap in your favorite nut butter (OK, maybe not a chocolate variety) and red pepper flakes to taste.
After marinating in the fridge for an hour, you can either thread the meat onto skewers and grill it, or simply cook on a stovetop grill pan without skewers. If you use wooden skewers, make sure to soak them in water first so they don’t char on the grill.
I served these up with sticky rice and had lettuce, cucumber, and carrot strips for DIY wraps. You can add cilantro, too, if you don’t think it’s the devil weed.
If you’re looking for a recipe that needs minimal ingredients and cooking time, this Marinated Peanut Butter Beef Satay is for you. And hey, if you can’t find the perfect little lettuce cups, don’t sweat it — just shove it all into a tortilla. Everything is better as a taco, right?
Marinated Peanut Butter Beef Satay
- 1 pound skirt steak
- 1/4 cup peanut butter , such as The Heat is On
- 1-2 teaspoons crushed red chile flakes , if using regular peanut butter
- 1/4 cup soy sauce
- 1/4 cup brown rice vinegar
- Juice of 1 lime
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- Romaine hearts or Bibb lettuce
- Cucumber slices
- Carrot sticks
- Slice steak against the grain and place in a shallow baking dish.
- Whisk together remaining ingredients through ginger and pour over steak.
- Cover and refrigerate for at least an hour, but no more than 24 hours.
- When ready to cook, thread beef onto skewers if desired and heat a grill or grill pan to medium-high.
- Cook for 2-3 minutes per side.
- Serve with lettuce, cucumbers, carrots, cilantro, and rice, or other veggies.
More beef recipes you might like:
Chili Beef Pie – Stetted
Cidered Beef Stew – Stephie Cookies
Grilled Skirt Steak Sliders with Salsa Verde Aioli – Boulder Locavore
Southwest Steak Chili – My Kitchen Addiction
Taco Meatloaf – Stetted
Disclaimer: This is not a sponsored post. I received peanut butter from Peanut Butter & Co to try and was inspired to create this recipe. My opinions are my own, yo.
For more meaty inspiration, check out my Beef board on Pinterest!
Follow Megan Myers | Stetted’s board Beef Recipes on Pinterest.