Beef Satay Skewers with Habanero Peanut Sauce

Ingredients

Contains: peanut, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• FOR THE BEEF SATAY
• 1/2 cup onion, finely diced
• 3 cloves garlic, through garlic press
• 1 tablespoon grated fresh ginger
• 1 teaspoon sugar
• 2 teaspoons Asian red chili sauce (like sambal oelek or sriracha)
• 1 tablespoon minced fresh cilantro
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 1 /2 lime, juiced
• 1 1/2 pounds skirt steak, 1/2-inch thick slices
• bamboo skewers, soaked in water
• FOR THE HABANERO PEANUT SAUCE
• 1 cup smooth peanut butter
• 1/2 cup hot water
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon cumin
• 1/4 teaspoon habanero pepper, finely minced, to taste
• 1/2 teaspoon curry powder
• 1 lime, juiced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the bamboo skewers in a bowl of water for at least 30 minutes so they do not burn on the grill.

2. In a large bowl, whisk together the onion, garlic, ginger, sugar, chili sauce, cilantro, soy sauce, sesame oil and the juice of the half lime. Add the sliced skirt steak and toss to coat. Cover and refrigerate for 30 minutes to 4 hours.

3. Make the sauce: in a medium bowl, whisk the peanut butter, hot water, garlic, soy sauce, cumin, curry powder, habanero and the juice of the whole lime until smooth. Add the habanero a little at a time to taste.

4. Thread the marinated beef strips onto the soaked skewers, weaving them so they lie flat.

5. Heat a grill or grill pan over medium-high heat and scrape the grates clean. Grill the skewers 2 to 3 minutes per side until browned and the thickest part of the beef reaches 145°F (63°C).

6. Transfer the skewers to a plate and rest for 3 minutes before serving with the peanut sauce for dipping.