Ingredients

The following ingredients have 7 Servings
  • 1/2 cup fresh lime juice (about 4 limes)
  • 1/2 cup fresh cilantro
  • 4 cloves garlic
  • 1- inch piece fresh ginger (chopped)
  • 1/4 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 1/2 pounds flank steak (sliced 1/4-inch thick against the grain)
  • Red peppers and fresh cilantro for garnish (optional)
  • Thai peanut dipping sauce

Instruction

  • 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.