Dipped in peanut sauce, these beef satés are flavor bombs on a stick. Don't be put off by the long list of ingredients — we promise you won't be disappointed if you make the sauce from scratch. (It's so much fresher and more complex than any bottled product you may have used in the past.) The meat can be marinated and the sauce prepared ahead, so you just need to grill the satés before serving.
Cooks' notes:
· If you aren't able to grill outdoors, satés can be broiled on oiled rack of a broiler pan 3 inches from heat, turning over once, 2 to 3 minutes. · Peanut sauce keeps, covered and chilled, 1 week or frozen up to 2 months. Thaw if necessary, then reheat over moderate heat, stirring. Thin with water if necessary.
