Indian Style Beef Satay with Curried Cashew Sauce

• Meat

  • 1 1/2 lbs Flank steak

• Produce

  • 1 tsp Chipotle chile, powder
  • 1/2 cup Cilantro, fresh
  • 3 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 1 Lemon
  • 1/4 cup Mint, fresh

• Canned Goods

  • 1/2 cup Coconut milk, canned
  • 2 tsp Thai red curry paste

• Condiments

  • 1 Curried cashew sauce
  • 1 tbsp Honey
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper, fresh
  • 1/4 tsp Cinnamon
  • 1 tsp Curry powder, spicy
  • 1 tsp Paprika, smoked
  • 1 pinch Pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 3/4 cup Cashews, roasted
  • 1 tsp Cumin

• Dairy

  • 1 cup Greek plain yogurt

• Other

  • 1/2 teaspoon cayenne (or more or less to your taste

Found on outlawfitnesshq.com

Description

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

Directions

• 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.

Nutrition