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Filet with Serrano Peanut Sauce

Filet with Serrano Peanut Sauce

I had to restrain Mr. KMW from drinking this Serrano Peanut sauce. Not physically, but with the death looks that I pull out that are oh so powerful. I definitely didn't blame him for loving it, but I wanted to save some for future dipping.

It was the perfect combo of sweetness from the peanut butter and heat from the Serrano, and all together an awesome dipping sauce. It would work great with chicken skewers, in a stir fry, on veggies, or just go ahead and drink it...just don't tell Mr. KMW I said that's okay though.

I've mentioned this before, but we are absolutely in love with our thermapen. I know, sounds ridiculous to spend that much on a thermometer, but it's worth it, we've been cooking meat perfectly thanks to that little gadget.

This was adapted from a recipe of Jaden's over at Steamy Kitchen. She made beef satay skewers, but I had some Filet's from the Omaha Steak shipment  my Grandpa sent us that I wanted to devour. Also switched the pepper up from Habanero to Serrano and made some tweaks to the sauce.

For the Steak
2 filets (or substitute with other steak)
3 garlic cloves, minced
1 tablespoon fresh ground ginger
1 teaspoon brown sugar
1 tablespoon of Sriracha, plus 1 teaspoon
1 tablespoon cilantro, chopped
1/3 cup low sodium soy sauce
2 teaspoons sesame oil
1/2 lime, juiced
For the Serrano Peanut Sauce
1-1/3 cup creamy peanut butter
1/3 cup hot water
3 garlic cloves, minced
1/4 cup soy sauce
1 teaspoon cumin
2 serrano peppers, 1 with seeds and 1 seeds removed
1/2 teaspoon curry powder
1/2 lime, juiced

Whisk together steak marinade (all ingredients in For Steak section, other than the steak). Marinate filets in marinade in a ziploc bag for 2 hours or overnight.

To make peanut sauce, combine all ingredients under Serrano Peanut Sauce in a blender and blend together until smooth. If too thick, add more hot water. Taste to see if any adjustments need to be made. 

Bring steak to room temperature, and preheat grill. Grill steak for about 5 minutes on each side (depending on size), or until desired doneness, basting with marinade while cooking. Let rest for 5 minutes. For medium rare cook to 130 degrees and let rest until 135 degrees. 

Serve steak with Serrano Peanut dipping sauce. 

Reader Comments (2)

Please invite us over for leftovers.

February 23, 2013 | Unregistered CommenterEveningTuxedo

You're welcome anytime! Even the first time around cooking...no need to wait for leftovers!

February 23, 2013 | Registered CommenterCarrie

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