Thai Beef Satay

Yield: 8 Servings

Prep Time: 1 15

Cook Time: 6

Total Time: 1 21

Ingredients

½ cup fresh lime juice, about 4 limes
½ cup fresh cilantro
4 cloves garlic
1- inch piece fresh ginger, chopped
¼ cup packed light brown sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon chili-garlic sauce or sririacha
2 teaspoons sesame oil
1 ½ pounds flank steak, sliced 1/4-inch thick against the grain
Red peppers and fresh cilantro for garnish, optional
Thai peanut dipping sauce

Instructions

In a food processor or blender, puree the lime juice, cilantro, garlic, ginger, brown sugar, fish sauce, soy sauce, chili garlic sauce (or sririacha) and sesame oil.
Place the steak slices into a gallon-size ziploc bag or in a shallow dish and pour the marinade over the top of the meat. Refrigerate for at least an hour or up to 4 hours.
Thread the meat slices back and forth onto skewers (2-3 per skewer unless using shorter sticks).
Preheat the grill to medium-high. Grill the satay skewers for 2-3 minutes per side (longer, if needed, depending on thickness of the meat).
Garnish the satay with red peppers and cilantro, if desired, and serve with peanut dipping sauce.

Notes

Bamboo Skewers: I use 11-inch bamboo skewers for this recipe. If I think about it ahead of time, I soak them in cool water for 15-20 minutes before using - helps so they don't burn on the grill.

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