Beef Satay with Peanut Sauce
Makes 6-8 Appetizer Servings

1 1/2 pounds beef flank steaks
1/3 cup minced yellow onion
1/3 cup ketchup
1/4 cup soy sauce
1/4 cup dark sesame oil
3 tablespoons brown sugar
6 cloves garlic, minced
4 teaspoons minced
jalapeņo
juice of 1/2 lime, plus wedges for garnish
1 tablespoon chili paste
2 teaspoons minced gingerroot
2 teaspoons salt
1/2 cup smooth peanut butter

Split the steak lengthwise and cut against the grain into thin strips. Whisk the onion, ketchup, soy sauce, sesame oil, brown sugar, garlic, jalapeno, lime juice, chili paste, ginger and salt with 1 cup water in a glass bowl. Pour into a resealable plastic bag and add the steak. Close, squeeze several times to distribute the marinade and refrigerate for 1-12 hours. Remove the beef from the marinade and thread lengthwise onto 16 skewers. Pour the marinade into a small saucepan and reserve. Prepare a grill for a hot fire. Grill the beef on the first side until browned, about 2 minutes. Turn over and grill to the desired doneness, about 2 minutes more for medium rare. Bring the marinade to a full boil. Add the peanut butter and stir until smooth, thinning with water as necessary to give it a saucelike consistency. Serve the beef satay with the sauce, garnished with the lime wedges.