1 Lb flank steak
1/4 cup soy sauce
1/4 cup vegetable oil
2 tbsp Asian chili sauce, (called Sriracha, with the rooster on the label, yum)
1/4 cup packed dark brown sugar
1/4 cup minced fresh cilantro leaves
2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
4 scallions, white and green parts, sliced thin
Spicy Peanut Dipping Sauce*

1. Cut the flank steak in half lengthwise and freeze it for 30 minutes.

2. Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for at least 1 hour or overnight.

3. Bring Marinated skewers grill side. Place on cooking bars for for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned.

Serve immediately with the peanut sauce.

*Most stores now have pre-made Peanut Dipping Sauces. Or you may have your own favorite recipe.

**Serve wrapped in lettuce leaves for a fun alternative.


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