Indian Style Beef Satay with Curried Cashew Sauce Recipe

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Indian Style Beef Satay with Curried Cashew Sauce.
Serves 4
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!).
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Prep Time
15 min
Cook Time
5 min
Total Time
1 hr 25 min
Prep Time
15 min
Cook Time
5 min
Total Time
1 hr 25 min
760 calories
23 g
141 g
51 g
55 g
17 g
354 g
385 g
10 g
0 g
31 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 760
Calories from Fat 444
% Daily Value *
Total Fat 51g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 141mg
Sodium 385mg
Total Carbohydrates 23g
Dietary Fiber 3g
Sugars 10g
Protein 55g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 pounds flank steak
  2. 1 cup greek plain yogurt
  3. 1/3 cup olive oil
  4. 2 cloves garlic, minced or grated
  5. 1 tablespoon fresh ginger, grated
  6. 1 teaspoon cumin
  7. 1 teaspoon chipotle chile powder
  8. 1 teaspoon smoked paprika
  9. 1/2 teaspoon cayenne (or more or less to your taste)
  10. 1/2 teaspoon turmeric
  11. 1/4 teaspoon cinnamon
  12. fresh black pepper
  13. 1 lemon, juiced
  14. Curried Cashew Sauce
  15. 3/4 cup roasted cashews
  16. 1 clove garlic
  17. 1/2 cup canned coconut milk
  18. 1 tablespoon fresh ginger, grated
  19. 1 tablespoon honey
  20. 1 tablespoon soy sauce
  21. 2 teaspoon thai red curry paste
  22. 1 teaspoon spicy curry powder
  23. 1/2 cup fresh cilantro, roughly chopped
  24. 1/4 cup fresh mint, roughly chopped
  25. pinch of pepper
  1. 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.
  2. 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.
  3. 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.
Adapted from Half Baked Harvest
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