Serious Eats: Recipes

Grilling: Beef Satay

[Photographs: Joshua Bousel]

I really hate that I still have food hang-ups. Don't get me wrong, the Josh from five years ago would marvel at what the Josh of today includes in his diet, but I still have such a long way to go to be the eater I aspire to. One of those absolutely silly things I've never been able to get over is peanut sauce. I love peanut butter, I love meat, but for some reason if the two were put together, it's not going in my mouth. It came time to crush this aversion into oblivion, and these beef satay skewers did just the trick.

What I liked about this recipe was that so many ingredients I couldn't live without were mixed into the peanut butter, and likewise, the sauce had an Asian flavor that I love. Also, the meat and sauce are served separately, which let me be in control of how much (or little) I wanted my skewers soaked in peanut butter. I could enjoy my meat even if I wasn't digging the sauce.

At first taste, I was a little apprehensive, as you would expect when eating something that your brain is telling you that you don't like. But by the end of the dish I was slathering that peanut sauce all over my beef. Not only was it delicious, but I couldn't imagine one without the other—the flavors worked so well as a whole. A triumph in taste and over my own psyche, this beef satay carried a heavy load and it performed outstandingly.

Adapted from Cook's Illustrated

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

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