What is skirt steak best used for?

Skirt steak is prized for its flavor but not its tenderness, which is why it’s the perfect candidate for marinating and grilling. Cut it into cubes or thin slices and sear quickly in a skillet for a stir-fry, or thread it onto skewers like we’ve done with this satay recipe.

Dark and syrupy kecap manis, also called sweet soy sauce, is available at most Asian grocery stores or online at wearegourmetfoods.com. If you can’t find kecap manis, you can use the same amount of oyster sauce instead. The satay will have a more savory, slightly saltier flavor profile and somewhat different appearance, but it will be delicious all the same.

Beef Satay

Active Time:

50 mins

Total Time:

1 hr 20 mins

Servings:

A food processor makes it very simple to create the umami-forward marinade that flavors these Indonesian-style skewers. The mushrooms and steak crisp up and char on the grill and are balanced by drizzles of a rich, slightly tangy coconut-peanut sauce. Use a cut of beef such as skirt steak, flank steak, or bavette sirloin, which are flat, flavorful varieties that grill beautifully. Marinate the meat and fresh mushrooms in a combination of kecap manis (sweet soy sauce), lemongrass, warm spices, and fish sauce, and then thread them onto soaked wooden skewers and grill. As they grill, brush the meat and mushrooms with the coconut-peanut sauce, and continue to cook until charred and caramelized.

Frequently Asked Questions

What is skirt steak best used for?

Skirt steak is prized for its flavor but not its tenderness, which is why it’s the perfect candidate for marinating and grilling. Cut it into cubes or thin slices and sear quickly in a skillet for a stir-fry, or thread it onto skewers like we’ve done with this satay recipe.
What is kecap manis?

Dark and syrupy kecap manis, also called sweet soy sauce, is available at most Asian grocery stores or online at wearegourmetfoods.com. If you can’t find kecap manis, you can use the same amount of oyster sauce instead. The satay will have a more savory, slightly saltier flavor profile and somewhat different appearance, but it will be delicious all the same.

Notes from the Food & Wine Test Kitchen

The satay can also be roasted in a 400°F oven. Working in two batches if needed, place the skewers on oven-safe wire racks on aluminum foil–lined rimmed baking sheets. Roast until caramelized and cooked through, 15 to 20 minutes, turning and basting the skewers every five minutes.

Make ahead

The coconut-peanut sauce can be stored in an airtight container in the refrigerator for up to three days until ready to use.

Suggested pairing

Serve with a chillable red such as Thibault Ducroux En Roue Libre Beaujolais.

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Ingredients

Beef and Mushroom Satay

3/4 cup kecap manis or oyster sauce
1 large shallot, thinly sliced (about 1/3 cup)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped fresh lemongrass (from 2 stalks)
2 teaspoons ground coriander
2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon fish sauce
1 teaspoon vegetable oil
1/2 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 pound skirt steak, flank steak, or bavette steak, cut into 1-inch pieces
3/4 teaspoon ground cumin
1 pound mixed fresh baby portobello and baby shiitake mushrooms, stemmed (about 5 1/2 cups)
2 tablespoons water
2 tablespoons lime juice
8 to 10 (8-inch) wooden skewers

Coconut-Peanut Sacue

1/2 cup well-stirred unsweetened coconut milk
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
2 teaspoons coconut sugar, jaggery, demerara sugar, or honey
2 teaspoons soy sauce, plus more to taste
2 teaspoons sriracha or chile oil
2 teaspoons finely chopped fresh cilantro
1 garlic clove, finely chopped

Additional Ingredients

Crushed peanuts and chopped fresh cilantro leaves, for garnish

Directions

Make the beef and mushroom satay

Process kecap manis, shallot, garlic, lemongrass, coriander, ginger, salt, fish sauce, oil, nutmeg, and white pepper in a food processor until mostly smooth, about 1 minute. Reserve 1/4 cup kecap manis mixture in a small bowl; evenly divide remaining mixture between 2 large ziplock plastic bags. Add steak and cumin to 1 ziplock bag; massage to combine and coat. Add mushrooms and 2 tablespoons water to second ziplock bag; massage to combine and coat. Marinate mushrooms and steak in refrigerator for 30 minutes or up to 2 hours.
Meanwhile, whisk lime juice into reserved kecap manis mixture; set mixture aside at room temperature for up to 2 hours. Submerge skewers in water; let soak 30 minutes or up to 2 hours.
While the skewers soak, make the coconut-peanut sauce

Process all coconut-peanut sauce ingredients in a food processor until smooth, 1 to 2 minutes. Season with additional soy sauce to taste, if desired. Transfer sauce to a medium bowl; cover and refrigerate until ready to serve.
Preheat grill to medium-high (400°F to 450°F). Thread 7 to 8 mushrooms onto each of 4 or 5 skewers, leaving no gaps between mushrooms. Thread 4 to 5 steak cubes each onto each of the remaining 4 or 5 skewers, leaving no space between pieces of meat. Discard marinade.
Brush one side of each skewer with some of the reserved kecap manis mixture; place skewers, basted side down, on oiled grates. Baste top sides of skewers with kecap manis mixture; grill, uncovered, turning and basting occasionally, until steak and mushrooms are charred and caramelized, 6 to 10 minutes. Transfer skewers to a serving platter. Drizzle skewers with coconut-peanut sauce. Garnish with crushed peanuts and chopped cilantro. Serve immediately with additional coconut-peanut sauce on the side.