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Steak Satay with Kale Slaw

A recipe by Julie Van Rosendaal

Steak Satay with Kale Slaw

Total Time:

1hrs 20mins







Skill Level:



  • 3 Tbsp. rice vinegar or lime juice
  • 2 Tbsp. brown sugar
  • 1 Tbsp. sesame oil
  • 2 green onions, chopped, plus extra for garnish
  • 1 garlic clove, crushed
  • 1/4 tsp. chili flakes
  • 2 Members' Reserve AAA flat iron steaks
  • 1/4 cup soy sauce
  • 3 Tbsp. canola oil
  • 3 - 4 large kale leaves, thinly sliced (discard stems)
  • 1 small red or orange pepper, seeded and sliced
  • 1 carrot, coarsely grated
  • chopped salted peanuts or almonds, for garnish

How to Make It

In a bowl or measuring cup, combine the rice vinegar or lime juice, brown sugar, sesame oil, green onions, garlic and chili flakes. Place the steaks in a shallow dish and pour half the marinade over along with the soy sauce; stir the canola oil into the rest. Cover and refrigerate both for at least an hour, or overnight.

When you’re ready to cook, preheat the grill to medium-high. Remove the steaks from the marinade (discard the marinade) and grill for 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing across the grain. Toss the kale, pepper, carrot and reserved dressing and serve the sliced steak with the slaw, topped with peanuts.

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