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.

Serves 4