Thai Steak Skewers Recipe

In a large resealable plastic bag, combine the brown sugar, lime juice, soy sauce, curry powder, lemon juice, 1/4 cup coconut milk and 1 teaspoon pepper flakes. Add the steak; seal bag and turn to coat. Refrigerate for 2-4 hours. Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired. Grill, covered, over medium-hot heat for 6-8 minutes or until meat reaches desired doneness, turning occasionally. Meanwhile, in a small saucepan, combine peanut butter with the remaining coconut milk and pepper flakes. Cook and stir over medium heat until smooth and blended. Transfer to a small bowl; sprinkle with peanuts. Serve with skewers. Yield: 16 skewers (1-1/3 cups sauce).