INGREDIENTS
- 1 pound skirt or flank steak, trimmed
- Salt and cracked black pepper
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 2 teaspoons dark brown sugar
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1/8 teaspoon crushed red pepper
- 16 (9-inch) bamboo skewers, soaked in water for 30 minutes
- Cilantro , finely chopped for garnish
- Peanut Sauce
- 1 tablespoon peanut oil
- 1/4 cup minced shallots
- 2 garlic cloves, minced
- 3/4 teaspoon Thai red curry paste
- 1/3 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 2 teaspoons dark brown sugar
- 2/3 cup water
- 1 tablespoon fresh lime juice
- 1 tablespoon cilantro, finely chopped
INSTRUCTIONS
- If using skirt steak, cut the meat crosswise into 4 pieces, each about 4 inches long. Slice each piece across the grain into 4 strips 1 inch wide. Lightly pound the strips to flatten them. If using flank steak, halve the meat lengthwise, then thinly slice it across the grain into 30 to 40 1/4-inch strips. Season with a little salt and cracked black pepper.
- Whisk the lime juice, soy sauce, dark brown sugar, garlic, and crushed red pepper in a medium bowl. Add the steak and toss gently. Cover and set aside at room temperature for 30 minutes.
- Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.
- Thread 1 piece of skirt steak, or 2 to 3 pieces of flank steak, onto the skewers, stretching each piece taut to maximize contact with the grill.
- Grill the skewers until the steak is seared and just cooked through, about 2 minutes per side. Sprinkle with cilantro and serve with the Peanut Sauce.
Credits to: marcussamuelsson.com
