VEAL SATÉ WITH PEANUT SAUCE

Serves 6. Prep/Cooking Time: 20 Minutes; 
Marinating Time: 15 minutes to 1 hour

1½ lbs. veal leg cutlets, 1/8” to 1/4” thick
2 tsp freshly grated lime peel

 . . Marinade:

1 cup soy sauce
¼ cup fresh lime juice
2 Tbsp canned unsweetened coconut milk
1 Tbsp packed brown sugar
1 tsp freshly ground black pepper

1 cup canned unsweetened coconut milk
¼ cup creamy peanut butter
½ to 1 tsp crushed red pepper

1. Combine marinade ingredients. Cut veal cutlets crosswise into 1"-wide strips. Place veal and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 15 minutes to 1 hour, turning once.
2. Meanwhile in small bowl, combine peanut sauce ingredients; whisk until blended. Set aside. (If sauce is too thick, thin with 2 to 3 Tbsp water.)
3. Soak twelve 8" bamboo skewers in water 10 minutes; drain.
4. Remove veal from marinade; discard marinade. Thread veal, weaving back and forth, onto skewers. Place veal on grid over medium, ash-covered coals. Grill, uncovered, 4 to 5 minutes for medium doneness, turning occasionally. Sprinkle with lime peel; serve with sauce.
    

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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