A popular snack in many Asian countries, satay can be prepped in many different ways. This satay recipe uses tender slices of bison skirt steak that is marinated in a deliciously sweet and spicy sauce. Sambal olek is widely used throughout countries like Indonesia – where satay is a staple part of many menus – and it adds a flare of heat plus authentic, savory flavor.
For Bison Satay
- 2 Great Range Premium Bison skirt steaks - sliced into strips
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoons lime juice
- 2 tablespoons sambal olek or garlic chili paste - to taste
- 1 tablespoon ginger - minced
- 4 tablespoons brown sugar
- 1 tablespoon turmeric
- fresh parsley - for topping
For Peanut Sauce
- 1 cup creamy peanut butter - warmed
- 1 tablespoon sriracha - to taste
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1/2 lime - juiced
Prep the bamboo skewers by filling a shallow pan with water and soaking the skewers while preparing the rest of the ingredients.
Slice the bison skirt steaks into thin strips about one inch wide and three inches long. In a medium sized bowl, whisk together the soy sauce, fish sauce, lime, sambal olek, ginger, brown sugar and turmeric. Add the strips of bison skirt steak and marinate for at least 30 minutes to 1 hour.
Meanwhile, microwave the peanut butter for 10-15 seconds then stir together the ingredients for the peanut sauce. Set aside at room temperature.
Next take a bamboo skewer and a strip of bison. Thread the bison along the skewer so that it is fully stretched out down the skewer. Leave 2-3 inches at the bottom as a handle. Depending on the length of your skewers, you can put 1-2 strips of bison per skewer. Repeat with the remaining bison and skewers. Discard the leftover marinade.
Preheat an electric grill or flattop pan until smoking. Sear the bison meat for 2-3 minutes per side, until the bison is cooked through and beginning to caramelize.
Sprinkle on fresh parsley and serve warm with the peanut sauce on the side. Enjoy!