Beef Satay with Almond Butter Dipping Sauce created by: Almond Board of California
description:
A fiery dish that brings a favorite Thai-style small-plate into your kitchen. These skewered bites accompanied by rich almond butter sauce are a perfect party favorite.
servings 4
ingredients 1 pound flank steak, frozen until firm but not hard
12 (8 to 10 inch) bamboo skewers (soaked in water at least 30 minutes before grilling)

Marinade:
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon packed light brown sugar
2 cloves garlic, pressed

Almond Butter Dipping Sauce:
 3/4 cup almond butter
3/4 cup canned coconut milk
3 1/2 to 4 tablespoons fresh lime juice
2 tablespoons packed light brown sugar
1 tablespoon soy sauce
1 clove garlic, pressed
1/2 to 1 teaspoon red pepper flakes
Lime wedges
preparation Slice steak against the grain into thin strips.  In small bowl, whisk all Marinade ingredients to blend thoroughly.  Thread steak strips onto bamboo skewers, dividing equally.  Place in shallow non-reactive dish or pan, in single layer.  Generously brush all sides with marinade.  Cover and refrigerate at least 30 minutes or up to 2 hours. 

Meanwhile, make Almond Sauce.  In blender container, combine all ingredients except pepper flakes; blend until smooth.  Stir in pepper flakes; cover and set aside.  Grill, broil or pan-fry steak skewers until cooked through about 10 minutes, turning often.  Serve with Almond Butter Dippiing Sauce and lime wedges.

NOTE: Boned and skinned chicken breast strips can be substituted for the beef