Beef Satay

For the beef

1 shallot, roughly chopped
2 garlic cloves, roughly chopped
1/2? piece of ginger, peeled and roughly chopped
2 tsp hot chili sauce
1 tsp. ground cumin
1/2 ground coriander
1/2 tsp. kosher salt
2 Tbs. peanut oil
1 lb. flank steak

For the peanut sauce

3/4 c. dry-roasted peanuts
3/4 c. coconut milk
1 Tbs. brown sugar
1 Tbs. fresh lime juice
1/4 tsp. red curry paste
1 Tbs. finely chopped cilantro

For the beef, combine all beef ingredients, except flank steak and peanut oil in food processor
with 1/4 cup water. Puree to a paste. In a small saute pan over medium high heat,
fry paste in peanut oil until it boils and becomes fragrant. Cool to room temperature.

Cut flank steak on the bias and against the grain into slices 1/3? thick. Place in medium bowl and toss with paste to coat thoroughly. Cover bowl with plastic wrap and refrigerate for 30 minutes, up to 4 hours. Thread beef onto skewers.

To make peanut sauce: In food processor, grind peanuts until they are as fine as cornmeal. In emdium saucepan, combine ground peanuts with 1/2 cup coconut milk, brown sugar, lime juice, red curry paste and 1/2 cup water. Bring to boil, then reduce heat to simmer and cook, stirring occasionally, until sauce is as thick as yogurt, 10 - 15 minutes. Stir in cilantro. Keep warm over low heat.. If sauce thickens too much, stir in more coconut milk.

Brush grill with peanut oil. Grill beef over direct heat, turning once, about 4 minutes for medium rare. Serve warm with peanut sauce.

Webers The Art of the Grill.