WEEKLY SPECIALS 8/17/2015
Courtesy of www.peanutbutter.com
1 pound beef top round steak, 1 inch thick
1 1/4 cups Italian salad dressing, divided
1 tablespoon firmly packed brown sugar
2 tablespoons finely chopped fresh cilantro, divided
1 tablespoon finely chopped peeled gingerroot
1/2 cup SKIPPY® Creamy Peanut Butter
1/4 teaspoon hot or mild curry powder
1/4 teaspoon ground red pepper (cayenne)
1 large cucumber, peeled, seeded and diced
1/3 cup finely chopped red onion
Prepare grill. Cut steak into 1/8-inch strips. To make marinade, in small bowl, whisk together 1/2 cup dressing, the brown sugar, 1 tablespoon cilantro and the gingerroot.
In large, shallow nonaluminum baking dish or plastic bag, combine 1/4 cup marinade and the steak; turn to coat. Cover dish or seal bag; marinate in refrigerator, turning occasionally, 2 hours. Refrigerate remaining marinade. Meanwhile, in small bowl, blend together peanut butter, 1/2 cup dressing, the curry powder and cayenne.
Remove steak from marinade; discard marinade. Thread steak on skewers. Grill steak, turning once and brushing frequently with refrigerated marinade, 2 minutes or until steak is desired doneness. Serve with peanut sauce.