The whole family will enjoy this 20 minute main dish!

Flank Steak Saté with Peanut Dipping Sauce

Prep: 15 minutes plus standing and marinating
Grill: 4 minutes
Serves: 6

  • 18 (6-inch) bamboo skewers
  • 3 garlic cloves
  • 1 1⁄4 cups unsweetened coconut milk
  • 1⁄2 cup Our Family packed light brown sugar
  • 2 tablespoons fresh lime juice
  • 1 1⁄2 tablespoons fish sauce
  • 1 1⁄2 tablespoons grated peeled fresh ginger
  • 1⁄4 teaspoon turmeric powder
  • 1 1⁄2 pounds flank steak, sliced diagonally across the grain into 1⁄4-inch-thick slices
  • 2 green onions, thinly sliced (about 1⁄4 cup)
  • 3⁄4 cup Our Family smooth peanut butter
  • 1 1⁄2 tablespoons Our Family less-sodium soy sauce
  • 1 teaspoon Our Family crushed red pepper flakes
  1. In wide, shallow dish, cover skewers with water and let stand 30 minutes. Meanwhile, in blender or food processor with knife blade attached, purée garlic, 3⁄4 cup coconut milk, brown sugar, lime juice, fish sauce, ginger and turmeric. 
  2. Thread beef onto skewers; place in medium, deep bowl. Pour 1⁄2 cup coconut milk mixture over beef skewers and rotate to coat evenly. Refrigerate 30 minutes. 
  3. In small saucepot, heat onions, peanut butter, soy sauce, red pepper flakes, remaining 1⁄2 cup coconut milk and remaining coconut milk mixture over low heat until mixture simmers, stirring occasionally with whisk. Cook 2 minutes; remove saucepot from heat and keep warm. Makes about 13⁄4 cups sauce. 
  4. Prepare outdoor grill for direct grilling over medium-high heat. Remove beef from marinade; discard marinade. Place skewers on hot grill rack and cook 4 to 5 minutes or until cooked through, turning once. Serve beef saté with peanut sauce for dipping. 

Approximate nutritional values per serving: 531 Calories, 37g Fat (18g Saturated), 44mg Cholesterol, 374mg Sodium, 28g Carbohydrates, 3g Fiber, 26g Protein