Thai Steak Skewers

Thai Steak Skewers

1/4 cup packed brown sugar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon curry powder
1 teaspoon lemon juice
1 can (13.66 ounces) coconut milk, divided
1-1/2 teaspoons crushed red pepper flakes, divided
2 pounds beef top sirloin steak, cut into 1/4-inch slices
2 medium limes, halved and thinly sliced, optional
1/4 cup creamy peanut butter
1 tablespoon chopped salted peanuts

In a large resealable plastic bag, combine the brown sugar, lime juice, soy sauce, curry powder, lemon juice, 1/4 cup coconut milk and 1 teaspoon pepper flakes. Add the steak; seal bag and turn to coat. Refrigerate for 2-4 hours.

Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired. Grill, covered, over medium-hot heat for 6-8 minutes or until meat reaches desired doneness, turning occasionally.

Meanwhile, in a small saucepan, combine peanut butter with the remaining coconut milk and pepper flakes. Cook and stir over medium heat until smooth and blended. Transfer to a small bowl; sprinkle with peanuts. Serve with skewers. Makes 16 skewers (1-1/3 cups sauce).