From Costal Living, page 108
This recipe is ideal for leaner and tougher cuts of beef such as a flank, skirt, or hangar steak, as well as thins cuts of round. Thinly slicing and marinating helps tenderize and add flavor to the meat.
Cut beef across the grain into 12 (1to 1 1/2 inch) strips, about 1/4 inch thick. Weave strips onto skewers, and place in a 13 x 9 inch baking dish or shallow roasting pan.
Combine soy sauce, honey, coriander, and turmeric, if desired; brush on both sides of skewers. Cover and marinate in refrigerator 1 to 4 hours.
Preheat grill to high heat (400F to 450F).
Remove skewers from marinade, discarding marinade. Grill 2 to 3 minutes on each side. Serve with Thai Coconut Peanut Sauce. Makes 1 dozen.
Thai Coconut Peanut Sauce
(you can use regular or low-fat coconut milk, Regular coconut milk may need to be whisked before measuring because the liquid often separates in the can.
Whisk together all ingredients until smooth. Cover and chill until ready to serve. Makes 1 cup.
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