beef satay


  • 2 Pound Black Flat Iron Steak

  • 1 Bottle Carne Asada Marinade, of Choice

  • 2 Clove garlic, minced

  • 2 scallions, chopped

  • As Needed Peanut Sauce

  • 1/4 Cup Peanuts, Crushed

  • 2 limes




Using a sharp knife, cut the steak into 1/3-inch strips on a sharp diagonal. (This will not only maximize the length of the strips, but will ensure the meat's tenderness.) Put into a resealable plastic bag or a large bowl. Pour the Carne Asada marinade over the meat, and stir in the garlic and scallions. Refrigerate for 1 hour.


Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer.


When ready to cook, set the Z Grill to High and preheat, lid closed for 15 minutes.


Grill the satays, turning once, for 3 to 4 minutes per side.


Meanwhile, pour the peanut sauce into a small bowl and put on one end of a plate or platter. Arrange the satays on the dish, and sprinkle with the chopped peanuts. Garnish with lime wedges.

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