Bison Satays with Peanut Sauce

Prep Time: 40 min |  Cook Time: 10 hour |  Total Time: 50  | Serves: a crowd

A real crowd pleaser and let’s face it – who doesn’t LOVE peanut sauce?! Inspired by Joshua Brousel from Serious Eats.

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  • Whisk peanut butter and hot water together in medium bowl. Stir in remaining ingredients for the peanut sauce; transfer to serving bowl and set aside.
  • Freeze steak for 30 minutes until firmed up. While the steak is is in the freezer, combine the fish sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a small bowl. Remove steak from the freezer and slice across grain on a bias into 1/4-inch-thick strips. Place the steak in a Ziploc bag, pour in the marinade, seal and toss to evenly distribute; open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 1 hour. Weave meat onto individual skewers and lay flat in shallow container
  • Clean and oil the grilling grate. Preheat grill to Med/High heat. Place the skewers on the grill and cook until the meat is cooked through and is lightly charred around edges, about 2 1/2 minutes a side.
  • Transfer to a platter, sprinkle with cilantro, and serve with the peanut sauce.


  • Bison is leaner than beef so cooks more quickly on the grill.
  • If using wooden skewers, pre-soak in water for 15 minutes.
Bison Satays with Peanut Sauce


For the Peanut Sauce

  • 1/2 cup smooth peanut butter
  • 1/4 cup hot water
  • 2 tablespoons lime juice from 1 to 2 limes
  • 2 tablespoons Sriracha
  • 1 tablespoon fish sauce
  • 1 tablespoon dark brown sugar
  • 1 tablespoon minced fresh cilantro leaves
  • 1 medium garlic clove, minced
  • 2 scallions, white and green parts, sliced thin

For the Satay

  • 2 – 226 g Noble Premium Bison Steaks
  • 1/8 cup fish sauce
  • 1/8 cup soy sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons Sriracha
  • 1/4 cup packed dark brown sugar
  • 1/4 cup minced fresh cilantro leaves
  • 2 medium garlic cloves, minced
  • 4 scallions, white and green parts, sliced thin
  • 1 tablespoon minced fresh cilantro leaves for garnish
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