Beef Satays
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:20pm

Ingredients




pound flank steak trimmed
1 small onion thinly sliced
cup teriyaki sauce
cup water
2 tablespoons minced ginger root
2 teaspoons minced garlic
teaspoon Asian sesame oil
2 tablespoons light brown sugar
decorative leaves and flowers for garnish
cup creamy peanut butter
cup water
tablespoon lime juice
2 tablespoons soy sauce
2 tablespoons light brown sugar
2 tablespoons minced ginger root
teaspoon crushed red pepper flakes

Preparation

1 Partially freeze the meat on a foil-lined baking sheet (for easier handling). Use a sharp knife to cut the meat crosswise at a 45 degree angle into 3- by 1-inch strips, about 1/4-inch thick (split thicker pieces). Set the meat aside in a large plastic food bag. 2 Combine the onion, teriyaki, water, ginger, garlic, sesame oil and brown sugar, then add it to the meat. Work the marinade and steak together until the meat strips are well coated. Chill 3 to 5 hours. 3 For the Peanut Dipping Sauce: Combine the peanut butter, water, lime juice, soy sauce, brown sugar, ginger and pepper flakes in a food processor until smooth. Transfer the sauce to a microwave-safe bowl. (This can be prepared 3 days ahead; cover and refrigerate.) To serve, heat the sauce in the microwave oven, stirring twice, until hot, about 2 minutes. If it's too thick, stir in a little water. ( 4 Makes about 2/3 cup) 5 Soak 36 bamboo skewers in water for 30 minutes. 6 Remove the meat from the marinade (discard the marinade) and thread each strip flat on a skewer. Prepare a medium-high heat barbecue or heat the broiler with the rack about 6 inches from the heat source. Grill or broil the skewered strips until they're almost cooked through, about 5 minutes, turning them once. Keep an eye on them so they don't burn. 7 Place the Peanut Sauce in the center of a large leaf-lined platter. Surround it with skewers. Garnish with flowers. Serve immediately. 8 This recipe yields 10 servings.