Serves 4 to 6
One 2-pound London Broil
Kosher Salt and freshly ground pepper, to taste
1 can (13.5 oz) coconut milk
3 tablespoons peanut butter
4 tablespoons. brown sugar, packed,
2 teaspoon curry powder
2 tablespoons fresh squeezed lime juice (about half a lime)
steamed rice, to serve
*optional garnish: toasted coconut and green onions sliced thinly
Pre-heat grill on high. Rub olive oil over steak and season with kosher salt generously and pepper. Set aside. When grill is ready, grill each side for 5 minutes. With london broil you do not want to cook it over 5 minutes on each side because the steak will toughen. If you prefer a medium or well done steak, I suggest using flank. Remove steak from grill and allow to rest on a plate covered with foil.
To make coconut peanut sauce, add coconut milk, brown sugar, curry powder, lime juice, and peanut butter to the sauce pan. Cook on medium heat, continuously stirring until all of the ingredients have completely come together. Turn off heat.
Cut steak into thin slices across the grain and arrange beef on a large platter. Pour coconut peanut sauce on top of the slices and garnish with optional toasted coconut and green onions. Serve over steamed rice. Enjoy!