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Beef Satay

Difficulty 2/5
Prep time 10 mins

Cook time 10 mins
Serves 6-8

Hardwood Mesquite

Give your BBQ boys the ole bait n' switch with this Asian dish. Traeger Marinade and garlic invigorate beef with colorful seasonings, serious flavor will make them beg for seconds.


2 lbs. Flat-Iron Steak, or Boneless Rib-Eye

1 bottle Traeger Carne Asada Marinade

2 cloves Garlic, Peeled and Crushed with The Side of a Knife or Cleaver

2 Scallions, Trimmed, and White and Green Parts Thinly Sliced

as needed Asian-Style Peanut Sauce

1/4 cup Dry-Roasted Peanuts, Chopped

for garnish Lime Wedges


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 onions. 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, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 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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