Grilled Peanut Sirloin Steak Satay Bowls with Jasmine Rice and Cucumber Tomato Salad

These grilled peanut sirloin steak satay bowls are a quick and flavorful dinner idea that brings Southeast Asian-inspired tastes to your table. Tender sirloin strips are marinated in a sweet-spicy peanut sauce, then grilled to juicy perfection. Served over fluffy jasmine rice with a refreshing cucumber tomato salad, every bite is a balance of smoky, tangy and nutty flavors.

Perfect for weeknight dinners or backyard grilling, this recipe uses simple ingredients to create a restaurant-quality meal at home. The silky peanut sauce doubles as a marinade and drizzle, while the quick-pickled salad adds a bright, crunchy contrast. Garnish with chopped peanuts and cilantro for an extra layer of texture and freshness.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

2 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, preheat a dry grill to medium-high heat. (If using a grill pan, heat it in step 5.) Wash and dry produce. Halve, peel and thinly slice the shallot. Slice the cucumber into ¼-inch-thick rounds. Halve the grape tomatoes. Quarter the lime. Roughly chop the peanuts and cilantro. Place the wooden skewers in a shallow dish and cover with water to soak (this prevents burning).
3. In a medium microwave-safe bowl, combine the rice wine vinegar and ¾ teaspoon sugar (1½ teaspoons for 4 servings). Cover tightly with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar. Add the shallot, cucumber, tomatoes and a drizzle of olive oil. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
4. In a small bowl, stir together the peanut butter (massage the packages first), sweet Thai chili sauce, Sriracha, 3 tablespoons water, 1 tablespoon soy sauce, 2 teaspoons sugar and juice from half the lime (for 4 servings: 6 tablespoons water, 2 tablespoons soy sauce, 4 teaspoons sugar). Taste and season with salt if desired. Transfer 3 tablespoons of the peanut sauce to a separate small bowl and reserve for brushing the steak; set aside the remaining sauce for serving.
5. Pat the sirloin steak dry with paper towels. Cut into four equal-size strips. Season all over with salt and pepper. Thread the steak strips onto the soaked skewers. (If using a grill pan, preheat over medium-high heat now.) Brush the reserved peanut sauce onto the steak skewers. Place the skewers on the hot grill (or grill pan) and cook until the steak is cooked through, 2-4 minutes per side (you may need to work in batches). Tip: If the steak sticks when you try to flip, continue cooking; it will release when nicely charred.
6. Fluff the rice with a fork. Divide the rice and cucumber tomato salad between shallow bowls in separate sections. Top the rice with the steak skewers. Drizzle the remaining peanut sauce over the steak and rice. Garnish with chopped peanuts and cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of sirloin steak?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Adjust cooking time as needed until the internal temperature reaches 165°F.

How do I store leftovers?

Store the rice, salad and steak separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and rice gently and enjoy the salad cold.

Can I make this recipe without a grill?

Absolutely. Use a grill pan or a regular skillet over medium-high heat. Cook the skewers in batches to avoid overcrowding.