Beef Satay with Spicy Peanut Dipping Sauce

Ingredients

• FOR THE FLANK STEAK AND MARINADE:
• 1-½ pound Flank Steak
• ¼ cups Tamari (or Low-sodium Soy Sauce)
• ¼ cups Grapeseed Oil (or Any Light, Flavorless Oil)
• 1 Tablespoon Sriracha
• ¼ cups Dark Brown Sugar (packed)
• ¼ cups Fresh Cilantro, Chopped
• 2 cloves Garlic, Minced
• 4 whole Green Onions, Sliced Thin (plus More For Garnish)
• FOR THE SPICY PEANUT SAUCE:
• ½ cups Smooth Peanut Butter
• ¼ cups Hot Water
• ⅓ cups Unsweetened Coconut Milk
• 1 Tablespoon Toasted Sesame Oil
• 1 Tablespoon Tamari (or Low-sodium Soy Sauce)
• ½ Tablespoons Fish Sauce
• ½ Tablespoons Sriracha
• ½ whole Lime, Juiced
• 1 Tablespoon Dark Brown Sugar
• 1 clove Garlic, Pressed Through A Garlic Press Or Minced
• 1 Tablespoon Fresh Cilantro Leaves, Torn
• 2 whole Green Onions, Sliced Thin
• 1 pinch Kosher Salt

Preparation Instructions

For the flank steak and marinade:
Slice the flank steak in half, place into a freezer safe dish and pop it into the freezer for 30 minutes.

In a baking dish place the brown sugar, cilantro, garlic and green onions.

In a liquid measuring cup, measure and add tamari, oil and Sriracha; stir to combine. Pour this in the dish with garlic/cilantro and stir.

Remove the flank steak from the freezer and slice into 1/4-inch strips. Thread 3-4 strips of steak per skewer. Toss the skewers in the marinade and then place them into a larger shallow dish. Pour any remaining marinade over top and, keeping the handles out of the marinade, let them sit for no longer than 45 minutes on the counter.

Meanwhile, preheat oven to 425ºF. Spread the steak out on the skewers and arrange them on a wire rack resting in a sheet pan. Place in the oven for 10 minutes. Rotate the pan when 5 minutes have passed. Serve immediately with the peanut sauce.

For the peanut sauce:
Whisk peanut butter with the hot water. Add the rest of the ingredients and stir to combine. Serve. (Makes about 2 cups.)