Grass-fed Beef Recipe

Flank Steak

Indonesian Beef Satay


1 pound beef flank steak

2 tablespoon extra virgin olive oil
1 clove garlic-minced
1 bunch green onion tops
4 tablespoon soy sauce
1 tablespoon finely chopped onion
1 teaspoon packed light brown sugar
1/8 teaspoon curry powder
fresh pineapple chunks
cucumber chunks
red bell pepper strips

Peanut Curry Sauce
1/2 cup plain yogurt
2 tablespoon cream of coconut
2 tablespoon creamy peanut butter
1/4 teaspoon curry powder
1/4 teaspoon grated fresh ginger


Allow at least 3 hours to marinate the beef.

Initial preparation:
Partially freeze beef flank steak to firm.

Soak 12-10" bamboo skewers in water at least 10 minutes.

Combine all above ingredients except the beef and peanut curry sauce.

Cut steak slices diagonally against the grain into 1/8 inch thick slices.

Place beef slices in the marinade you made earlier, place in refrigerator 3 to 4 hours. Turn occasionally.

Prepare peanut curry sauce as follows:
Plain non-fat or low fat yogurt, cream of coconut, creamy peanut butter, curry powder, and grated fresh ginger.

Remove beef from marinade, place meat, pineapple, cucumber chunks, green onion tops, and red bell peppers on skewers as desired.

Place the skewers with meat and other stuff on it, on the grill, it should have medium hot coals. Stay close, this doesn’t take long.

Turn occasionally and brush with the marinade sauce that you used earlier.

Remove from fire when meat is done to your taste.

Push the meat, etc. from your skewer to your plate.

Spoon peanut curry sauce over it.