Steak Satay with Spicy California Avocado Dipping Sauce

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 Steak Satay with Spicy California Avocado Dipping Sauce


Written by our friend Rachael of La Fuji Mama

With Father’s Day this weekend, I polled my friends about what their husbands wanted for dinner on Father’s Day, curious to know what the most popular dishes would be. I was not surprised when steak was one of the big contenders. So I thought I would come up with a fun twist on steak.

I recently returned from a trip to Bali, Indonesia, where I enjoyed the beautiful views, explored temples and markets, and learned as much as I could about the ingredients and foods of the region.



While I was there, I took a cooking class and one of the dishes we prepared was called Bali Sate Lilit—a Balinese pork kebab full of flavor.

Steak Satay

I decided it would be fun to come up with a steak version of that kebab, or satay (Indonesian kebab), along with a Spicy California Avocado Dipping Sauce to go along with it.


Although beef is not used in traditional Balinese cooking, the flavors of traditional Balinese marinades compliment it beautifully. Juicy marinated pieces of steak are threaded onto bamboo skewers and then cooked on the grill (or under the broiler if you’re not the grill master in your house).

Avocado Satay Dipping Sauce

A satay is even better when accompanied by a dipping sauce. One of the traditional dipping sauces is a peanut or cashew sauce, a creamy, slightly spicy sauce that is delicious with meat. I took that sauce and replaced the coconut milk that is usually included with creamy California avocado. Not only is the sauce a beautiful light green color, but the natural sweetness and flavor of the avocado is a great partner to the other ingredients in the sauce.


To all my dad friends out there, here is my steak creation just for you—an exotic take on the norm and a great, flavorful way to shake things up. Happy Father’s Day!

Steak Satay with Spicy California Avocado Dipping Sauce

Serves: 4

Prep time: 15 minutes, plus 1 hour marinating time

Cook time: 15 minutes

Total time: 1 hour and 30 minutes

Spicy California Avocado Dipping Sauce


  • 1 Tbsp. coconut oil (you can use peanut, walnut or grapeseed oil also)
  • 1 large shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp. finely chopped lemongrass
  • 1/2-inch piece fresh ginger, finely chopped
  • 1 serrano chili, deseeded and finely chopped
  • 1/2 cup roasted unsalted cashews
  • 1 Tbsp. honey
  • 1 tsp. fish sauce
  • 1/2 cup water
  • 1 ripe Fresh California Avocado, quartered, peeled and seeded
  • 2 Tbsp. lime juice
  • 1/3 cup loosely packed cilantro leaves
  • Salt, to taste







  1. Heat the coconut oil in a 2-quart saucepan over medium heat. Add the shallots, garlic, lemongrass, ginger and serrano chili and cook, stirring frequently, until soft, about 5 minutes.
  2. Put the mixture in a food processor and add the cashews, honey and fish sauce. Process briefly until everything is mixed together but the cashews are still slightly chunky. Add the water and process again until smooth. Set the mixture aside to cool to room temperature.
  3. When the mixture has cooled, add the avocado and lime juice and process until smooth. Add the cilantro leaves and pulse until the sauce is flecked with bits of green. Transfer to a serving bowl and cover until ready to serve.


Steak Satay with Spicy California Avocado Dipping Sauce


  • 3 Tbsp. lime juice
  • 2 Tbsp. peanut oil (walnut or grapeseed oil work well also)
  • 1 Tbsp. fish sauce, optional
  • 1 Tbsp. lime zest
  • 1–1/2 tsp. palm sugar (or brown sugar, packed)
  • 1/2-inch piece fresh ginger, finely grated
  • 3 cloves garlic, finely chopped
  • 1 tsp. ground coriander
  • 1 1/2 lbs. beef sirloin tri-tip, cut into 1-inch cubes
  • 12 (6-inch) bamboo skewers, soaked in water for 30 minutes to 1 hour
  • Spicy California Avocado Dipping Sauce (see make-ahead recipe above)
  • Lime wedges, to serve




  1. Whisk the lime juice, peanut oil, fish sauce, lime zest, palm sugar, ginger, garlic and coriander together in a medium bowl. Add the cubes of steak and toss to coat them evenly. Cover the bowl and let the steak marinate at room temperature for 1 hour (or for 2 – 4 hours in the refrigerator).
  2. Thread the chunks of marinated steak onto the skewers, dividing the meat evenly between them.
  3. To cook on the grill: Prepare a gas or charcoal grill fire at medium-high heat. Oil the grill grate, then grill the satay in batches, placing the skewers on the grill so that the steak is directly over the heat (and not the skewers). Grill until the steak is cooked through and has developed a few crispy brown-black spots, approximately 2 to 5 minutes (depending on how hot the fire is). Then turn the skewers carefully and continue grilling on the opposite side until they are browned, approximately 2 to 5 minutes.
  4. To cook under the broiler: Preheat the broiler on high for at least 5 minutes and position the rack so the skewers will be 3 inches from the heat source. Line a rimmed baking sheet with aluminum foil, then place each skewer on the sheet, arranging them so that the meat is pointed towards the center of the pan and the skewers slightly hang over the rim, then slide the pan into the oven. Broil until the meat begins to turn golden brown and develops a few charred spots, approximately 4 to 5 minutes. Then turn each skewer and broil the opposite side until it is brown, approximately 4 to 5 minutes.
  5. Transfer the skewers to a serving plate and let them rest for about 1 minute, until they are cool enough to handle. Then serve immediately with the Spicy California Avocado Dipping Sauce and lots of lime wedges.


As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Rachael Hutchings

Rachael Hutchings, author of La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met.

Rachael is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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