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

These Grilled Peanut Bavette Steak Satay Bowls bring together tender, charred steak strips glazed in a luscious sweet-spicy peanut sauce, served over a bed of fluffy jasmine rice. A quick-pickled cucumber and tomato salad adds a refreshing crunch, while chopped peanuts and fresh cilantro finish the dish with texture and brightness.

Perfect for a weeknight dinner that feels special, this recipe is inspired by the vibrant flavors of Southeast Asia. The peanut sauce does double duty as a marinade and a drizzle, ensuring every bite is packed with savory, nutty and slightly spicy goodness. Fire up the grill and get ready to enjoy a bowl that’s as beautiful as it is delicious.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView 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 the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the 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 the produce. Halve, peel and thinly slice the shallot. Slice the cucumbers 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 the 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, sweet Thai chili sauce, Sriracha, 3 tablespoons water, 1 tablespoon soy sauce, 2 teaspoons sugar and the 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 drizzling.
5. Pat the bavette 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 it 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 nicely charred and cooked through, 2-4 minutes per side. (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, placing them 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 a different cut of beef?

Yes, you can substitute flank steak or sirloin. Just adjust grilling time as needed to ensure it’s cooked to your liking.

Can I make this recipe gluten-free?

Absolutely. Use tamari or coconut aminos instead of soy sauce and ensure your sweet Thai chili sauce is gluten-free.

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 gently in a skillet or microwave.