Is there anything better than meat on a stick? Meat on a stick with a rich and savory peanut sauce, of course.
The red curry paste in this recipe is a real time saver. It adds a lot of flavor without the need to crush your own lemon grass or locate kaffir lime leaves.
3 pounds boneless sirloin or flank steaks
1 cup soy sauce
1/4 cup honey
2 tablespoons Thai red curry paste
2 tablespoons lime juice (1 medium lime)
2 tablespoons peanut oil
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon dried minced garlic
1 teaspoon ground coriander
1/4 cup peanut butter
1 can (13.5 ounces) unsweetened coconut milk
Combine the soy sauce, honey, red curry paste, lime juice, peanut oil, rice vinegar, brown sugar, garlic, and coriander in a large bowl and whisk well to combine.
Trim excess fat and gristle from the beef. Cover the roast with a layer of plastic wrap or wax paper. Use the the flat side of a meat tenderizer or a heavy sauce pan to pound the meat until it it’s about 1/2 inch thick. Slice the meat against the grain into 1/4 x 3 inch strips.
Put the beef in a big Ziploc bag and add the marinade. Seal the bag and turn to coat. Marinate for at least 2 hours in the fridge, overnight is much better.
Soak skewers for at least an hour. Set your grill up for a direct cook over very high heat (about 500°F).
Pour the marinade off the beef and into a medium saucepan. Add the peanut butter and coconut milk. Stiring regularly, bring the peanut mixture to a boil. Reduce heat and simmer until the sauce has reduced by about a third. Remove peanut sauce from heat and keep warm.
Place steak on the skewers. Double skewer the meat so that it will be easier to flip. Grill for 2 to 3 minutes on each side, or until just cooked through. You want to crispy on the outside and medium on the inside. Serve hot with the peanut sauce.