Traeger Kitchen


Beef Satay

Prep Time

10 Minutes

Cook Time

10 Minutes

Effort

Pellets

Mesquite

Traeger marinade and garlic invigorate beef with colorful seasonings, and the serious flavor will have your crowd begging for seconds.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 2 Pound Black Flat Iron Steak

  • 1 Bottle Carne Asada Marinade, of Choice

  • 2 Clove garlic, minced

  • 2 scallions, chopped

  • Peanut Sauce

  • 1/4 Cup chopped dry-roasted peanuts

  • 2 limes

Steps

  • 1

    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.
    Ingredients
    • 2 Pound Black Flat Iron Steak

    • 1 Bottle Carne Asada Marinade, of Choice

    • 2 Clove garlic, minced

    • 2 scallions, chopped

  • 2

    Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer.
  • 3

    When ready to cook, set the Traeger to High and preheat, lid closed for 15 minutes.
    Grill500 ˚F
  • 4

    Grill the satays, turning once, for 3 to 4 minutes per side.
    Grill500 ˚F
  • 5

    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.
    Ingredients
    • As Needed Peanut Sauce

    • 1/4 Cup chopped dry-roasted peanuts

    • 2 limes

Cooking Notes

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