Beef And Pineapple Satay With Peanut Sauce

Ingredients

• 1 teaspoon cornstarch 
• 0.3 cup creamy peanut butter reduced-fat
• 0.5 teaspoon curry powder 
• 1.5 teaspoons sesame oil dark
• 1 tablespoon cooking sherry dry
• 12 ounces flank steak lean
• 1 tablespoon ginger fresh grated
• 2  garlic cloves crushed
• 2 tablespoons green onions finely chopped
• 0.1 teaspoon coarsely ground pepper 
• 0.1 teaspoon ground pepper red
• 2 tablespoons low-salt soy sauce 
• 15.3 ounce pineapple chunks unsweetened undrained canned
• 0.3 teaspoon salt 
• 1 tablespoon sugar 
• 1.5 teaspoons water 

Equipment

• frying pan
• sauce pan
• ziploc bags
• skewers
• grill pan
• cheesecloth

Directions

1. Trim fat from steak. Thinly slice steak diagonally across grain into 24 slices.
2. Combine onions and next 7 ingredients in a large zip-top plastic bag.
3. Add steak to bag; seal bag. Marinate in refrigerator 8 hours, turning occasionally.
4. Remove steak from bag, discarding marinade.
5. Drain pineapple, reserving 3/4 cup juice and 24 pineapple chunks; reserve remaining pineapple chunks and juice for another use.
6. Combine 3/4 cup juice, peanut butter, and next 4 ingredients in a medium saucepan, stirring well. Using cheesecloth or fingertips, squeeze juice from grated ginger into saucepan; discard pulp. Bring to a boil over medium-high heat; reduce heat, and simmer 1 minute, stirring constantly.
7. Remove from heat; let cool.
8. Thread 1 chunk of pineapple and 1 slice of steak onto each skewer. Coat grill pan or nonstick skillet with cooking spray; place over medium-high heat until hot.
9. Add skewers to pan, and cook 1 minute on each side or until desired degree of doneness.
10. Serve with peanut sauce.