Beef Satay with Thai Coconut-Peanut Sauce

Ingredients

• 1 pound flank steak 
• 2 teaspoons ground coriander 
• 2 teaspoons ground turmeric 
• 2 tablespoons honey 
• 100 servings thai coconut-peanut sauce 
• 0.5 cup soya sauce 
• 12 inch wooden skewers 
• 12 inch wooden skewers 

Equipment

• baking pan
• roasting pan
• grill
• skewers

Directions

1. Cut beef across the grain into 12 (1- to 1 1/2-inch) strips, about 1/4-inch thick. Weave strips onto skewers, and place in a 13- x 9-inch baking dish or shallow roasting pan.
2. Combine soy sauce, honey, coriander, and turmeric, if desired; brush on both sides of skewers. Cover, and marinate in refrigerator 1 to 4 hours.
3. Preheat grill to high heat (400 to 450).
4. Remove skewers from marinade, discarding marinade. Grill 2 to 3 minutes on each side.
5. Serve with Thai Coconut-Peanut Sauce.