Thai-Inspired Peanut Sirloin Steak Satay

While rice cooks, preheat a dry grill to medium-high heat. (If using a grill pan, you’ll heat it in Step 5.) Wash and dry produce.

Halve, peel, and thinly slice shallot. Slice cucumber into ¼-inch-thick rounds. Halve tomatoes. Quarter lime. Roughly chop peanuts. Roughly chop cilantro.

Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).

In a medium microwave-safe bowl, combine vinegar and ¾ tsp sugar (1½ tsp for 4 servings). Tightly cover with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar.

Add shallot, cucumber, tomatoes, and a drizzle of olive oil to bowl with vinegar mixture. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

In a small bowl, stir together peanut butter (be sure to massage peanut butter packages), chili sauce, Sriracha, 3 TBSP water, 1 TBSP soy sauce, 2 tsp sugar, and juice from half the lime (6 TBSP water, 2 TBSP soy sauce, and 4 tsp sugar for 4 servings). Taste and season with salt if desired.

Transfer 3 TBSP peanut sauce to a separate small bowl and reserve for brushing chicken (set aside remaining sauce until ready to serve).

Pat chicken* dry with paper towels. Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken onto skewers. (If using a grill pan, preheat over medium-high heat now.)

Brush reserved peanut sauce onto chicken.

Add chicken skewers to hot grill (or grill pan) and grill until cooked through, 2-4 minutes per side (you may need to work in batches). TIP: If chicken is sticking to grill when you try to flip, simply continue to cook; chicken will release from grill when it’s nicely charred.