WEEKDAYS 1e|12c|p

Beef Satay Sandwich

Clinton Kelly
Servings: 4
1 to 30 min
Part 1 of 2

Turn this delicious appetizer into a sandwich!

  • Ingredients
  • step-by-step directions
Beef Satay Sandwich
Beef Satay:
  • 1 pound flank steak (thinly sliced against the grain)
  • 1/2 cup Greek yogurt
  • 2 teaspoons curry powder
  • 2 teaspoons lime juice
  • 1 clove garlic (grated)
  • 1 teaspoon freshly grated ginger
Hoogie Boogie Salad:
  • 3 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • juice of 1 lemon
  • 1 pinch red pepper flakes (optional)
  • warm water (as needed)
  • 2 cups mixed greens
  • 1/2 Bermuda onion (thinly sliced)
To Serve:
  • warm baguette (cut in half crosswise)
  • fresh cilantro
  • fresh basil
  • shredded carrots
  • thinly sliced radish
  • lime wedges
  • Preheat grill to high heat and brush with vegetable oil.
  • Season the steak with salt and pepper. Whisk together the remaining ingredients in a shallow dish and season. Dredge the steak strips in the yogurt mixture allowing excess to drip off and place on the grill. Cook for 1 to 2 minutes per side. Remove from grill and set aside.
  • Whisk together all the salad ingredients except the greens. Adjust seasoning to taste including the red pepper flakes. Thin with warm water until it resembles a light dressing. Toss with the mixed greens and onion.
  • Place the grilled Beef Satay on the warmed baguette and top with the dressed greens. Add your favorite toppings and enjoy.
  • Helpful Tips
    1. Cut flank steak thinly against the grain to keep it from getting chewy.
    2. Use a grill pan or cast iron skillet to cook the steak.
    3. Thin the peanut butter with warm water.
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