Recipe by Engrossed
From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.
Top Review by Andi of Longmeadow Farm
A really great, great taste and marinade for steak. I downsized this marinade to half because I only had one steak for my DH. Easy enough to reduce measurements, and loved the ground red pepper in this. The peanut butter really gave this a great smoothness and I loved the lime juice addition too. Just wonderful, I used a rib steak, so 2 hours was more then enough for the marinade, and I just grilled it outside but not on a skewer since it was thick. Thanks Engrossed! Made for *ZWT4* June 2008.
- 1 lb top round beef (wide and long as possible cut of meat) or 1 lb sirloin steak, cut against the grain into 1/4-inch wide strips and as long as possible (wide and long as possible cut of meat)
- wooden skewer, soaked 1 hour (or bamboo skewers)
- 1⁄2 cup natural-style peanut butter, smooth and unsweetened
- 1⁄2 teaspoon ground red pepper (to taste)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 2 tablespoons peanut oil
- 1 tablespoon lime juice
Directions See How It's Made
- Mix marinade ingredients together until it forms a smooth paste.
- Rub each meat strip with marinade by hand until thoroughly coated and place in glass pan.
- When all the meat is coated cover pan and refrigerate at least 2 hours.
- Soak wooden or bamboo skewers in cold water for at least 1 hour before using.
- Thread meat onto skewers accordian-style. Do not bunch meat strips, leave them stretched long on the skewer.
- Grill or broil strips 15-20 minutes until meat is cooked through and coated in bubbles. Turn once during cooking.