Beef Satay

Ingredients

• 1/2 cup smooth peanut butter
• 1/4 cup hot water
• 1 tablespoon Soy sauce
• 2 tablespoons lime juice (juice from 1 lime )
• 2 tablespoons Asian chili sauce
• 1 tablespoon dark brown sugar
• 1 clove garlic minced or pressed through a garlic press (about 1 teaspoon)
• 1 tablespoon fresh cilantro leaves chopped
• 2 scallions sliced thin (white and green parts)
• 1 1/2 pounds flank steak
• 1/4 cup Soy sauce
• 1/4 cup Vegetable oil
• 2 tablespoons Asian chili sauce or more to taste
• 1/4 cup dark brown sugar packed
• 1/4 cup fresh cilantro leaves minced
• 2 cloves garlic minced or pressed through a garlic press (about 2 teaspoons)
• 4 scallions white & green parts, sliced thin

Instructions

1. 1. FOR SPICY PEANUT DIPPING SAUCE: Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.
2. 2. Cut the flank steak in half lengthwise and freeze it for 30 minutes.
3. 3. Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for exactly 1 hour.
4. 4. Adjust an oven rack to the top position and heat the broiler. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned. Serve immediately with the peanut sauce.