food on a stick!

Another winner tonight (on a whim - had the ingredients and wasn't sure what else to make while watching the Super Bowl commercials): Indonesian Beef Satay with Peanut Sauce. YUM. Even Blake like it, though only after informing me "I didn't think it would taste very good, but it does!"

Thanks for the vote of confidence.

The sauce is probably the most versatile. I've never really cared for peanut sauce, because all I can think of is "Why did they ruin this good sauce with peanut butter? Peanut butter only really belongs in sandwiches!" It's totally distracting. THIS, however, would be equally tasty mixed with hot noodles and chicken, or used as a dip for fresh cuke slices, or as a dip for almost anything. The only change I would make in the future (if B weren't eating it) would be to add more curry paste or some crushed red pepper for more heat.

Beef Satay

• 1 pound skirt steak or flank steak, trimmed
• 3 tablespoons fresh lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon Asian fish sauce (I used just a touch less - Thai fish sauce, which is all I can find in Bozeman, is quite strong and I always taste it. In a bad way.)
• 2 teaspoons dark brown sugar (I only had light and it worked just fine)
• 2 garlic cloves, minced
• 1/2 teaspoon curry powder
• 1/8 teaspoon crushed red pepper
• 16 bamboo skewers, soaked in water for 30 minutes

If using skirt steak, cut the meat crosswise into 4 pieces, each about 4 inches wide. 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 (partially freezing the meat for 45 minutes makes it easier to slice).

Whisk the lime juice, soy sauce, fish sauce, brown sugar, garlic, curry powder, 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 - medium-high. Lightly oil the grates.

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. Serve with peanut sauce. Serves 4.

Peanut Sauce

• 1 tablespoon canola 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 tablespoons dark brown sugar (see above about what I used)
• 2/3 cup water
• 1 tablespoon fresh lime juice

Heat the oil in a small saucepan. Add the shallots, garlic, and Thai red curry paste and saute over medium-low heat until the shallots and garlic are just tender and fragrant, about 3 minutes.

Stir in the peanut butter, hoisin sauce, brown sugar, and water. Bring the mixture to boil and simmer for 1 minute. Stir in the lime juice and let the sauce cool slightly. Serve warm or at room temperature. Makes 1 2/3 cups.