Bison Satays with Peanut Sauce

Directions

• Whisk peanut butter and hot water together in medium bowl. Stir in remaining ingredients for the peanut sauce; transfer to serving bowl and set aside.
• Freeze steak for 30 minutes until firmed up. While the steak is is in the freezer, combine the fish sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a small bowl. Remove steak from the freezer and slice across grain on a bias into 1/4-inch-thick strips. Place the steak in a Ziploc bag, pour in the marinade, seal and toss to evenly distribute; open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 1 hour. Weave meat onto individual skewers and lay flat in shallow container
• Clean and oil the grilling grate. Preheat grill to Med/High heat. Place the skewers on the grill and cook until the meat is cooked through and is lightly charred around edges, about 2 1/2 minutes a side.
• Transfer to a platter, sprinkle with cilantro, and serve with the peanut sauce.

NOTES:

• Bison is leaner than beef so cooks more quickly on the grill.
• If using wooden skewers, pre-soak in water for 15 minutes.