Grilled Steak with Peanut Sauce
Serves 8
- 1/2 cup tamari
- 1/2 cup freshly squeezed lime juice
- 2 Tbs chunky peanut butter
- 1 Tbs brown sugar
- 1 Tbs curry powder
- 1 tsp minced garlic
- crushed dried red pepper
- 2 lb flank steak, in a single piece, trimmed of all fat and connective tissue
- 2/3 cup chunky peanut butter
- 1 1/2 cup unsweetened canned coconut milk
- 1/2 cup freshly squeezed lime juice
- 2 Tbs tamari
- 2 Tbs brown sugar or molasses
- 1 tsp peeled and grated fresh ginger root
- 2 tsp minced garlic
- ground cayenne pepper
- 1/4 cup beef stock
- 1/4 cup heavy cream
- Combine 1/2 cup tamari, lime juice, 2 Tbs peanut butter, 1 tsp brown sugar, curry powder, 1 tsp garlic, and crushed red pepper, to taste, in a bowl and blend well.
- Quickly rinse the beef under running cold water.
- Pat dry with paper towls.
- Place meat in a flat, shallow, nonreactive dish; pour the marinade over; and turn the meat to coat well on all sides.
- Cover with plastic wrap and let stand at room temperature for 2 hours.
- Combine 2/3 cup peanut butter, coconut milk, 1/4 cup lime juice, 2 Tbs tamari, 2 Tbs brown sugar, ginger, 2 tsp garlic, and cayenne pepper, to taste, in a sauce pan.
- Cook over medium heat, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes.
- Transfer to a food processor or blender and purée briefly.
- Add the beef stock and cream.
- Blend until smooth.
- Return to the saucepan and heat briefly before serving.
- Prepare a hot charcoal fire or preheat a broiler.
- Cook the stake, turning once and basting with the marinade, until done.
- Remove to a cutting board and thinly slice accross the grain at a 45° angle.
- Serve with warmed peanut sauce.