Throughout Southeast Asia, grilled skewered meats served with tangy sauces are popular street food snacks and meals. It’s easy to make a favorite street food at home with a flavorful marinade and a tangy sauce that come together in minutes. Serves 4 as an entrée, 8 as an appetizer. Delicious with a cucumber salad simply made by tossing thinly sliced cucumbers with rice wine vinegar and a pinch of sugar and salt.
1/2 cup smooth peanut butter
2 Tbsp. sriracha
1 Tbsp. honey
1 tsp. minced fresh ginger
2 Tbsp. plus 1 tsp. College Inn® Savory Infusions Beef and Caramelized Onion Base, divided
1/2 cup hot water
1 Tbsp. vegetable oil, plus more for brushing pan
1 lb. flank steak, patted dry, cut into 1-inch pieces
1 lime, cut into wedges
Skewers (4 for entree, 8 for appetizer), soaked in water, if wooden
Optional Toppings: Green onions, cilantro, roasted peanuts
Stir together peanut butter, sriracha, honey, ginger and 1 tsp. Savory Infusions in a medium bowl. Stir in hot water until creamy; set aside.
Stir together remaining 2 Tbsp. Savory Infusions and oil in a large bowl. Add steak and toss to coat thoroughly. Thread steak on 4 skewers for entree-size portions and 8 skewers for appetizer-size portions.
Heat a grill pan over high heat until very hot (cast iron works very well); brush with oil. Place skewers on pan and grill 8 to 10 minutes (medium done), turning once or twice, until beef reaches an internal temperature of 145°F. Transfer to a large plate and squeeze lime wedges over the top. Serve topped with green onions and cilantro and the peanut sauce for dipping.
TIP: Skewers can also be broiled or cooked on an outdoor grill. Prepare as recipe directs, except to broil, use metal skewers or omit skewers, as wooden skewers will char. Position oven rack in top rung and preheat broiler. Place skewers on a foil-lined rimmed baking sheet; broil 2 to 3 minutes per side, turning once or twice. To grill, cook skewers over a medium flame (400°F), turning occasionally, until beef reaches an internal temperature of 145°F.
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