Updated:26 January 2006

Satay-Style Sirloin with Peanut Dipping Sauce

TV 7 Morning Show-January 6, 2006

1 pound boneless top sirloin steak

Marinade:

4 medium green onions (green and white parts), thinly sliced

2 tbsp. fresh lime juice

2 tsp. low salt soy sauce

1 tsp. light brown sugar

1 tsp. grated peeled gingerroot

1 tsp. toasted sesame oil

2 medium garlic cloves, minced.

Peanut Dipping Sauce:

1/3 cup fat free half and half

2 tbsp. reduced fat creamy peanut butter

2 tsp. low-salt soy sauce

½ tsp. coconut extract

½ tsp. chili paste (optional)

Vegetable oil spray (optional)

Discard all of the visible fat from the steak. Cut the steak into 4 four equal pieces.

In a medium re-sealable plastic bag or glass baking dish, stir together the marinade ingredients.  Add the steaks and turn to coat.  Seal the bag or cover the dish and refrigerate for 15 minutes to 8 hours, turning occasionally. 

Meanwhile, in a small bowl, whisk together the dipping sauce ingredients.  Cover and refrigerate until ready to use.  (The sauce will keep for two days).

Preheat the grill on medium high heat or preheat the broiler.  If using a broiler, lightly spray the pan and rack with vegetable spray.

Remove the meat from the marinade.  Discard the marinade.

Grill the steaks or broil about 6 inches from the heat for 8-10 minutes in each side for medium rare to medium, or until the desired doneness.

To serve, put the steaks on plates.  Serve with the dipping sauce