The Deen Brothers’ Sit and Satay Awhile Steak (With Peanut Sauce)

WINE PAIRING: BERINGER FOUNDERS’ ESTATE CABERNET SAUVIGNON

Tip: For easier slicing, put your steak in the freezer for 30 minutes before you are ready to slice.

Ingredients:

For Satay:

• 2 pounds skirt steak, thinly sliced against the grain
• 1/2 cup soy sauce
• 1/4 cup garlic sesame oil
• 1 tablespoon brown sugar
• 2 teaspoons minced ginger
• 2 teaspoons ground coriander
• 1 teaspoon freshly ground black pepper
• 24 (8-inch) bamboo skewers, soaked in water for 30 minutes

For Easy Peanut Dipping Sauce:

• 1 cup natural creamy peanut butter
• 1 (13.5 ounce) can coconut milk
• Juice of 2 limes
• 1 teaspoon cayenne pepper

Directions:

For Satay:

Place sliced skirt steak and all marinade ingredients in a 2 gallon zip top bag and seal top (removing excess air). Massage marinade into slices and place in the refrigerator for a minimum of 1 hour.   Heat grill to medium high heat. Thread steak onto soaked skewers and grill 2 to 3 minutes per side. Serve warm or room temperature with Easy Peanut Dipping Sauce (recipe below).

For Easy Peanut Dipping Sauce:

In a medium saucepan over medium-low heat, whisk together all ingredients and warm through (approximately 8-10 minutes).

Makes 10-12 Appetizer Servings | Prep Time: 20 min | Cook Time: 10 min | Difficulty: Easy