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One would think that being a food blogger would mean dinner comes easily. Half the time it’s a struggle though, and not just because I am feeding small children.
It’s no wonder there are so many people who don’t cook in the United States. There’s so many steps to getting dinner on the table before you actually get it on the table.
Choose a recipe. Check the fridge and pantry. Make a list and head to the store. Inevitably make some swaps because you can’t find the Japanese eggplant or all the fish in the case looks bad.
Deal with checking out, getting home, putting everything away, and then you still have to prepare it. And deal with the possible wrinkled noses, because you dared to make something more than pizza or pasta.
It’s a struggle, y’all, and half the time we’re only making it harder for each other.
Rather than making things harder, this recipe centers on two American mainstays: beef and peanut butter. Yep. Peanut butter.
I’ve loved satay-style skewers for years, so when I got a jar of spicy peanut butter I immediately knew it would be perfect to pair with meat. I wasn’t quite prepared for how hot The Heat is On would be, but Peanut Butter & Co is certainly telling the truth with that name.
To make the satay, I used skirt steak, which is a really affordable cut that is great for marinades. The marinade features brown rice vinegar — fermented ingredients are great with beef — though you can easily use regular rice wine vinegar, or even apple cider vinegar.
You don’t need to use The Heat is On for this recipe. Use what you have! Swap in your favorite nut butter (OK, maybe not a chocolate variety) and red pepper flakes to taste.
After marinating in the fridge for an hour, you can either thread the meat onto skewers and grill it, or simply cook on a stovetop grill pan without skewers. If you use wooden skewers, make sure to soak them in water first so they don’t char on the grill.
I served these up with sticky rice and had lettuce, cucumber, and carrot strips for DIY wraps. You can add cilantro, too, if you don’t think it’s the devil weed.
If you’re looking for a recipe that needs minimal ingredients and cooking time, this Marinated Peanut Butter Beef Satay is for you. And hey, if you can’t find the perfect little lettuce cups, don’t sweat it — just shove it all into a tortilla. Everything is better as a taco, right?
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Marinated Peanut Butter Beef Satay
Ingredients
- 1 pound skirt steak
- 1/4 cup peanut butter, such as The Heat is On
- 1-2 teaspoons crushed red chile flakes, if using regular peanut butter
- 1/4 cup soy sauce
- 1/4 cup brown rice vinegar
- Juice of 1 lime
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
To serve
- Romaine hearts or Bibb lettuce
- Cucumber slices
- Carrot sticks
- Cilantro
- Rice
Instructions
- Slice steak against the grain and place in a shallow baking dish.
- Whisk together remaining ingredients through ginger and pour over steak.
- Cover and refrigerate for at least an hour, but no more than 24 hours.
- When ready to cook, thread beef onto skewers if desired and heat a grill or grill pan to medium-high.
- Cook for 2-3 minutes per side.
- Serve with lettuce, cucumbers, carrots, cilantro, and rice, or other veggies.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
Disclaimer: This is not a sponsored post. I received peanut butter from Peanut Butter & Co to try and was inspired to create this recipe. My opinions are my own, yo.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
This is sooo true. And adding the blogging component to the mix? Puts another step between deciding what to make and getting it made. And since living alone, the number of recipes I’ve personally shared in blog land has basically dropped to zero. Nobody wants to read about the numerous omelettes I throw together after my post-work nap! This, however, is a brilliant trick forthe PB I often overlook as plan b in the pantry. Yum!
I love this recipe. Correction: love, love, LOVE this recipe! I made this for dinner when I was home alone one night and it was all I could do not to eat every last bite. I WILL be making this one again 🙂
@Heidi I’m so glad you liked it! It’s one of my favorite dishes but I can’t make it too often because the kids don’t like it. Maybe I’ll do what you did and save extras for my lunches!