Nicole's Beef Satay with Spicy Peanut Dipping Sauce

(Courtesy of America's Test Kitchen)

Beef:

1 ½ lbs flank steak (I find round steak or sandwich steaks work well too) sliced THINLY and ACROSS the grain

¼ cup soy sauce

¼ cup vegetable oil

2 T Asian chili sauce (Srihacha), or more to taste

¼ cup packed dark brown sugar

¼ cup minced cilantro

2 cloves garlic

4 scallions

Weave thinly sliced beef onto wooden skewers and place into cake pan (or on baking sheet, I've found cake pans work better)

Mix the rest of the ingredients to make marinade. Pour over meat, cover and refrigerate at least 1 hour. (I like overnight, the soy sauce breaks down the meat fibers and tenderizes)

Spicy Peanut Dipping Sauce: (halving the recipe will still make plenty!)

½ cup smooth peanut butter

¼ cup hot water

1 T soy sauce

2 T fresh squeezed lime juice

2 T Asian chili sauce (Srihacha)

1 T dark brown sugar

1 clove garlic

1 T chopped cilantro leaves

2 scallions, sliced thinly.

Whisk peanut butter and hot water until well-mixed. Stir in remaining ingredients.

To cook beef:

Using the broiler setting on your oven, lay the skewers on wire rack and broil 6-7 minutes total, flipping them over halfway through.

ALTERNATELY: Use the outdoor grill. A fabulous addition to the recipe is grill-flavor!

Serve with peanut dipping sauce while hot! I've made these and brought them tailgating, cooked on a portable grill. Crowd pleaser!