I love meals like this where I can prep and marinate ahead of time then slap it on the grill when we are ready for dinner. The grilled lime is a nice flavor to squirt on the meat before you dip it in the coconut peanut sauce.
Thai Steak Skewers
(Adapted from Taste of Home)
1/4 cup packed brown sugar 2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 teaspoon lemon juice
1 can (13.66 ounces) coconut milk, divided
1-1/2 teaspoons crushed red pepper flakes, divided
2 pounds beef top sirloin steak, cut into 1/4-inch slices I used 2 packages of shoulder steaks
2 medium limes, halved and thinly sliced, optional
1/4 cup creamy peanut butter
1 tablespoon chopped salted peanuts
In a large resealable plastic bag, combine the brown sugar, lime juice, soy sauce, curry powder, lemon juice, 1/4 cup coconut milk and 1 teaspoon pepper flakes; add the steak. Seal bag and turn to coat. Refrigerate for 2-4 hours.
Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread beef with lime slices if desired. Grill, covered, over medium-hot heat or broil 4-in. from the heat for 6-8 minutes or until meat reaches desired doneness, turning occasionally.
Meanwhile, in a small saucepan, combine the peanut butter, remaining coconut milk and pepper flakes. Cook and stir over medium heat until blended. Transfer to a small bowl; sprinkle with peanuts. Serve with steak skewers. Yield: 16 skewers (1-1/3 cups sauce).