As with many of the recipes I create and/or adapt, this one combines a marinade and sauce step. I believe this gives the dish such a wonderful layer of flavor.
It was also nice enough today to bring out the grill. Hopefully this is the harbinger of Spring for real!
2 Delmonico steaks (or your favorite)
4-6 garlic cloves, chopped
4 teaspoons chopped peeled fresh ginger
2 teaspoons cumin seeds, crushed
1/4 teaspoon curry powder
1/4 teaspoon red pepper flakes (or to your taste)
juice of three limes
1 tablespoon water
1/4 cup dry roasted peanuts
1 small onion, minced
coconut or regular milk
2 T soy sauce
1 T brown sugar
water as needed
juice of two limes
salt and pepper
Combine first 7 ingredients in a blender. Puree til smooth. Divide; remove half of the mixture from the blender. To remaining mixture in blender, and peanuts. Puree. Cover and refrigerate.
With half removed from the blender, pour over steaks and marinate for a minimum of four hours.
Preheat grill on medium heat. Remove meat and let sit at room temperature while grill heats.
Meanwhile, in a small frying pan drizzled with a little peanut oil, sauté onions til tender, about five minutes. Stir in reserved peanut mixture, soy sauce and sugar. Simmer til thickened. Stir in milk and heat through. (If sauce is too thick, add a little water). Remove from heat and stir in lime juice. Taste and add salt and pepper as needed.
Grill steaks to desired doneness and serve over your favorite side (I used red potatoes) with peanut sauce drizzled over the top.