For the beef satay:
1/2 cup onion, finely diced
3 cloves garlic, through garlic press
1 tbsp grated fresh ginger
1 tsp sugar
2 tsp Asian red chili sauce (like sambal oelek or sriracha)
1 tbsp minced fresh cilantro
1/4 cup soy sauce
2 tsp sesame oil
1 /2 lime, juiced
1 & 1/2 pounds skirt steak, 1/2-inch thick slices
bamboo skewers, soaked in water
For the Habanero Peanut Sauce:
1 cup smooth peanut butter
1/2 cup hot water
2 cloves garlic, minced
2 tbsp soy sauce
1 tsp cumin
1/4 tsp habanero pepper, finely minced, to taste
1/2 tsp curry powder
1 lime, juiced
1. For marinade, mash together the onion, garlic, ginger and sugar using mortar & pestle or food processor. Or - if you have chopped your ginger, garlic and onion fine enough, no need to do anything further. Add this mixture into a resealable bag. To the same bag, add in the red chili paste, cilantro, soy sauce, sesame oil and lime juice. Massage to mix well. Add in the beef strips. Marinate 1-2 hours or up to overnight. In the meantime, prepare the Habanero Peanut Sauce.
2. When ready to cook, heat grill to high, direct heat. Thread beef onto bamboo skewers.
3. Grill for 3-4 minutes on each side while continuously basting with marinade. Serve with habanero peanut sauce (below).
For the Sauce:
1. Whisk together all ingredients until smooth. If the sauce is too thick, whisk in an additional tablespoon of hot water.