Next Post
Roasted Garlic Eggplant Lasagna Boats w/Spicy Italian Chicken Sausage.
This post may contain affiliate links, please see our privacy policy for details.
You want to know what inspires me??
Well actually now that I think about it, pretty much anything can inspire me, but I really draw inspiration from the people I am surrounded by. I think that this is mostly due to the fact that I really love pleasing people. Specifically, I love to please people through their stomachs because, let’s be honest, food makes everyone happy .
The main reason I fell in love with cooking was because of the reactions I received when I made a dish that someone loved. That feeling of making someone happy is my favorite. That feeling makes me thrive. It boosts my confidence and pushes me to keep creating, even when I have five failures in a row (and probably a handful of bad photo days too) and all I really want to do is go hide under the covers and forget the day happened.
Anyway, this Indian dish was inspired by my brother Brendan.
He loves any and all ethnic food, which is pretty fun for me since I love exploring new and different foods. It’s keeps things from getting boring, which I hate…which is kind of funny since I feel like I am the most boring twenty year old ever. My idea of a fun time is taking photos of summer berries or making melty chocolate things with my favorite little sister. Weirdo.
But this Indian beef satay? It is safe to say it was a huge hit. In fact it even got the “this is better than a high-end Indian place”. Meaning – this satay is so freaking good.
No really, it’s amazing.
I personally think this meal is all about the curried cashew sauce. The sauce makes this dish. And the marinade for the steak is one of the the best I have made yet. I am not the biggest fan of steak, but this meal was pretty close to perfection. I served it with a simple side of Israel couscous that I tossed with olive oil, cilantro, chopped dates, chopped pistachios, salt and pepper (simple but so good!). Oh and of course, Naan. I cannot do any kind of middle eastern dinner without a side of Naan.
It’s my favorite. It’s kind of everyone’s favorite.
This dish is also a great substitution for the “it’s getting to be the end of summer and I am kind of sick of BBQ chicken and burgers” funk. I went through that funk, and these skewers took me right out of it.
They are super easy to make and are perfect for any weeknight or even a fun weekend dinner. Oh and Labor day too!!
I know it seems like there’s a lot of ingredients down there, but I promise, this is as simple as it gets. Just whisk the marinade together (it literally takes a minute) and pour it over the steak. Let that hang in the fridge for an hour. Meanwhile make the cashew sauce (don’t worry, takes like five minutes – tops). Throw all the ingredients into a food processor and let it run until smooth and creamy. Then just grill and serve.
Done. See, so easy.
Indian Style Beef Satay with Curried Cashew Sauce.
Servings: 6 Servings
Calories Per Serving: 493 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds flank steak
- 1 cup greek plain yogurt
- 1/3 cup olive oil
- 2 cloves garlic minced or grated
- 1 tablespoon fresh ginger grated
- 1 teaspoon cumin
- 1 teaspoon chipotle chile powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne or more or less to your taste
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- fresh black pepper
- 1 lemon juiced
Curried Cashew Sauce
- 3/4 cup roasted cashews
- 1 clove garlic
- 1/2 cup canned coconut milk
- 1 tablespoon fresh ginger grated
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 teaspoon thai red curry paste
- 1 teaspoon spicy curry powder
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup fresh mint roughly chopped
- pinch of pepper
Instructions
- Slice the beef against the grain into 1/2-inch wide strips, place the steak in a gallon size ziplock bag or bowl. In a glass measuring cup or 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. Pour the marinade over the steak and toss well. Seal the bag (or cover the bowl) and place in the fridge for 1 hour or overnight.
- 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. Add the garlic, coconut milk, ginger, honey, soy sauce, thai red curry paste and spicy curry powder. Process 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 over the stove or in the microwave before serving.
- When the steak is ready preheat the grill to high heat. Thread the steak onto skewers. Oil the grill gates and place the beef on the grill. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the fresh mint and cilantro. Serve immediately with the warmed cashew dipping sauce. I also served this with couscous and [homemade naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/].
See, lookin pretty delish!
This is giving me a food boner.
Not sure why my comment above didn’t show up, but it am back today because I am eating leftovers of this beef satay right now. Made it for dinner last night, it was delicious. The only reason there are leftovers is because I made A LOT. My family loved this, the cashew sauce is amazing! Thanks for a great recipe!
Making your Greek chicken tonight….. 🙂
SO happy you loved this and took the time to comment twice! 🙂 Thanks!
I made this last night, and it turned out wonderfully! My partner and I found it delicious.
Awesome! So happy you loved this. Thanks!
This looks simply delicious. I love sauces made with cashews. Lovely photography as well.
Cheers! Ice
Tieghan, This recipe is a sleeper since it’s been around for such a long time. It is so good! That cashew sauce is DELICIOUS! I served it with basmati rice with cilantro and golden raisins, roasted peppers, onions and asparagus and naan bread. Thank you for making such interesting flavor combinations and keeping my family and I excited for dinners each day!
Hey Tracey,
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! Thanks for sharing what worked well for you! ? xx
This presentation is so beautiful! I never shy away from a long ingredient list when it comes to dishes like these, the chemistry of all those things working together is what makes them great and so complex. That cashew sauce though… Amazing : )
So glad you are not scared a few ingredients! 🙂
Thanks Crystal!
What a gorgeous meal!
Thank you!
This is the second time today I’ve seen cashew sauce. I’ve got to try it! Apparently I’m living under a rock. Ha!
Really? cashews are my favorite, I am a tad obsessed!
ooh that cashew sauce sounds and looks amazing. definitely have to try my hand at making my own batch.
Thanks! Hope you get a chance to! 🙂
Love the curried cashew sauce! Sounds and looks absolutely delish.
Thank you!
india is…not……….in the middle east…,,???
I adore Satay, but have never attempted it at home. I’m seriously wanting this RIGHT NOW! Can’t wait to make this one for dinner.
Thanks Michelle!
Gorgeous! You do so many great Indian recipes.
Thank you! I have been loving the Indian food lately! 🙂
Oh my goodness, this looks incredible and your photos should be in the next issue of Donna Hay :).
Oh my gosh, Laura! Thank you for such a kind comment. You made my day or maybe even week! 🙂
I totally aspire to make recipes THIS amazing, (but less time consuming, I have a job and work out and blog). Absolutely LOVE every one of your recipes! They always taste as good as they look!
THANK YOU!! That means a lot and promise, they don’t all take much time. This one is a breeze!
🙂