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Top Sirloin Beef Satay with Peanut Dipping Sauce
- 4 hrsMarinade Time
- 1 hrPrep Time
- 10 minCook Time
- 8 to 10Servings
- Nutrition
Teriyaki, coconut milk and ginger add an Asian flair to Omaha Steaks Top Sirloins. The Thai Peanut Sauce for dipping adds the finishing touch.
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Ingredients
- 4 each 7 or 8 oz. Top Sirloins, sliced into thin wide strips
- 1 cup teriyaki sauce
- 1 Tbsp. garlic, fresh chopped
- 1 Tbsp. ginger, fresh minced
- 1 Tbsp. cilantro, minced
- 1 tsp. sea salt
- 1 Tbsp. brown sugar
- 20 bamboo skewers
- 1 cup Thai peanut sauce, (recipe below)
Thai Peanut Sauce
* Makes about 1 cup
- 1/3 cup creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 1 Tbsp. ginger, fresh minced
- 2 tsp. sesame oil
- 1 Tbsp. soy sauce
- 1 tsp. brown sugar, packed
- 1 Tbsp. fresh lime juice
- 1/4 tsp. cayenne pepper
- 2 Tbsp. cilantro, finely chopped
- 1 Tbsp. toasted peanuts, chopped
- 1/2 tsp. kosher salt
Preparation
- Place top sirloin strips into a medium-sized bowl and pour the teriyaki sauce over them. Add 1 Tbps. of ginger, 1 Tbsp. chopped garlic and salt to the bowl and stir to combine. Mix well until the marinade covers all the strips. Marinate in the refrigerator for 2 to 4 hours.
- Remove the top sirloin strips from the refrigerator and use the bamboo skewers to thread the meat. Grill for about 30 to 60 seconds on each side for medium-rare. Serve with the peanut dipping sauce.
Combine all ingredients in a mixing bowl and mix well. Refrigerate until served.
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