Beef Satay

Ingredients

1 pound Flank steak
3/4 cup Unsweetened coconut milk skim off top 2 tablespoons cream for peanut sauce
2 tablespoon Red curry paste use 3 tbs for spicier sauce
2 tablespoons packed light brown sugar use 3 if used 3 tbs red curry paste
1 tablespoon Fish sauce
Vegetable oil
2 tablespoon Coconut cream
1 to 2 tablespoons Red curry paste
1 cup Unsweetened coconut milk
1/4 cup Chunky peanut butter
2 tablespoon packed light brown sugar
1 tablespoon Soy sauce
1 tablespoon Freshly squeezed lemon juice

1. Place the steak in the freezer about 30 minutes to get it very cold. Remove from freezer. Slice the steak against teh grain into very thin strips that are about 1 inch wide. Whisk teh coconut milk, the curry paste, brown sugar, and fish sauce in a large bowl. Add teh steak and mix to coat evenly. Cover and set aside to marinate in tehfridge for 1 to 24 hours.
2. If using wooden skewers, soak in water for 30 minutes before grilling. Prepare a grill with high heat.
3. Thread beef onto skewers and lightly brush with oil. Working in batches, grill the satays, turning as needed, until teh steak chars and is just cooked through, 2-4 minutes total, taking care not to overcook. Transfer teh skewers to a serving platter and serve with Peanut Sauce.
4. For Peanut Sauce: Cook coconut cream in a small saucepan over medium heat until shiny and sizzling, about 2 minutes. Add 1 to 2 tbs. curry paste, cook and stir until fragrant, about 1 minute. Whisk in coconut milk, peanut butter, sugar, soy sauce, and lemon juice. Bring to a boil, then simmer, stirring, until thickened, 10 minutes. Pour into serving bowl; cool.