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 bison 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 bison 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.