SKIPPY® Grilled Beef Satay and Spicy Peanut Sauce
SKIPPY® Grilled Beef Satay and Spicy Peanut Sauce tastes better than anything at the restaurant but does involve a few more dishes to clean up after. We believe it's more than a fair trade, and your tastebuds will agree.
SKIPPY® Grilled Beef Satay and Spicy Peanut Sauce tastes better than anything at the restaurant but does involve a few more dishes to clean up after. We believe it's more than a fair trade, and your tastebuds will agree.
4
105
Ingredients
- 1 pound beef top round steak, 1 inch thick
- 1 1/4 cups Italian salad dressing, divided
- 1 tablespoon firmly packed brown sugar
- 2 tablespoons finely chopped fresh cilantro, divided
- 1 tablespoon finely chopped peeled gingerroot
- 1/2 cup SKIPPY® Creamy Peanut Butter
- 1/4 teaspoon hot or mild curry powder
- 1/4 teaspoon ground red pepper (cayenne)
- 1 large cucumber, peeled, seeded and thinly sliced
- 1/3 cup thinly sliced red onion
- 2 tablespoons rice vinegar
Directions
- Prepare grill. Cut steak into 1/8-inch strips.
- To make marinade, in small bowl, whisk together 1/2 cup dressing, brown sugar, 1 tablespoon cilantro and gingerroot.
- In a large, shallow baking dish, combine 1/4 cup marinade and steak; turn to coat.
- Cover dish; marinate in refrigerator, turning occasionally, 2 hours.
- Meanwhile, in small bowl, blend together peanut butter, 1/2 cup dressing, curry powder and cayenne.
- Remove steak from marinade; discard marinade.
- Thread steak on skewers.
- Grill steak, turning once and brushing frequently with refrigerated marinade, 2 minutes or until steak is desired doneness.
- Serve with peanut sauce and, if desired, Cucumber Relish.
- To make relish, in small bowl, combine cucumber, onion, rice vinegar and 1 tablespoon cilantro; refrigerate.