准备

腌制牛排

• 修剪牛排，用塑料包裹，冷冻15分钟。将谷物切成大约1英寸宽的1/8英寸厚的碎片，长4到5英寸。
• In a large bowl, combine the lime zest and juice, tamari, fish sauce, ginger, honey, garlic, coriander, and cumin; add the steak and toss to coat. Cover and refrigerate for 1 to 2 hours.

做腰果酱

• 将腰果在食品加工机中脉动，直到磨碎为止；转移到一个小碗中。将葱，柠檬草，姜，大蒜和辣椒脉冲脉冲。
• 用中火在2夸脱的锅中加热椰子油。加入葱混合物并煮熟，经常搅拌，直到开始变成褐色，约3分钟。加入地面腰果，椰奶，塔玛里，蜂蜜，鱼露和1杯水。煮沸，然后将热量煮沸，慢火煮，经常搅拌，直到酱厚到足以将勺子的背面覆盖约5分钟。
• 转移到搅拌机。加入石灰汁和盐；混合直至光滑。（您可以在密封的容器中冷藏2天的酱汁。）

烤沙泰式

• 为直接烧烤准备中高（400°F至475°F）的气体或木炭烧烤火。
• Thread a slice of the marinated steak onto each skewer like a ribbon, stretching it out a bit but not until flat. Season with salt and pepper. Oil the grill grate. Grill the satay in batches, turning often and basting once or twice with coconut oil until the surface is slightly charred but the center is still slightly pink, 3 to 4 minutes total. Transfer to a platter, tent with foil, and keep warm while grilling the remaining skewers. Stir half of the cilantro into the sauce, and sprinkle the satay with the remaining. Serve with the lime wedges and the sauce.