Easy Air Fryer Beef Satay with Nut-Free Dipping Sauce (2024)

5 from 1 vote

• 1 lb flank steak cut across the grain in 3" by 6" pieces
• 1½ c coconut aminos or Tamari
• 1 teaspoon fish sauce
• 1 tablespoon black-strap molasses
• 1 teaspoon ground coriander powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon freshly ground black pepper
• 1 teaspoon grated ginger
• 1 clove garlic grated or minced
• 1 teaspoon grated onion

Sriracha Aioli

• ½ c homemade mayo
• 1 tablespoon Sriracha hot sauce
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic

• Cut the flank steak across the grain in 1⁄4-inch thick and 3- by 6-inch pieces.

• With a meat tenderizer, flatten out the meat on a cutting board.

• In a medium bowl, combine coconut aminos, fish sauce, molasses, coriander, ground cumin, ground turmeric, ground black pepper, grated ginger, garlic, and onion.

• Add the meat and mix the seasonings into the meat.

• Cover and refrigerate for at least 15 minutes to an hour.

For Air Fryer

• Preheat the air fryer to 360°F.

• Put the meat pieces onto skewers.

• Place the skewers in the basket in a single layer and set the timer for 9 minutes.

• Cook the meat in batches until all of them are cooked or the color turns opaque.

• Serve immediately with Sriracha Aioli.

BBQ Grill

• Turn on the grill and preheat to 400 deg.

• Meanwhile, put the meat pieces onto the skewers. Place the beef satay skewers on a single layer on the grill, and brush the sauce on top.

• Grill for 2 minutes and then, turn over and brush with remaining sauce. Grill for one minute.

• Transfer the beef satay skewers onto a serving platter and serve immediately with Sriracha Aioli.

Broiler

• Turn on the broiler.

• Meanwhile, put the meat pieces onto skewers while the broiler is preheating.

• Place the skewers on the rack of a broiler pan.

• Brush the sauce on the meat, and place the rack under the broiler on the top rack of the oven. Broil for 1-2 minutes while watching carefully to make sure the meat doesn't burn.

• Turn the meat over and broil for another 1 minute. Turn over the meat one last time for 1 minute.

• Transfer the beef satay to a serving platter and serve immediately with Sriracha Aioli.

Meat Types:

Beef: this recipe uses flank or skirt steak since it is a leaner cut. Tenderize the meat and marinate for at least 15 minutes to an hour at room temperature or 4 hours or overnight in the refrigerator.

Chicken: tenderize chicken tenderloin or breasts into ½" thick pieces in between parchment paper. Marinate for at least an hour or overnight in the refrigerator for richer flavor.

Shrimp: shrimp satay is one of our favorites. It cooks very quickly, and we love the flavors. You can either use shelled or shrimp with shells on. Marinate for 15 -30 minutes.

Pork: cut the tenderloin into ½"-1" inch thick pieces and tenderize the meat before marinating it for at least an hour or overnight for a richer flavor.