THAI COWBOY STEAK WITH PEANUT SAUCE

Serves 4


2 cloves garlic, sliced

3 fresh cilantro sprigs, chopped

2 teaspoons oyster sauce

1 teaspoon soy sauce

1 tablespoon brandy

4 (10- to 12- ounce) New York steaks (about 1 inch thick), each cut in
half

1/2 cup Peanut Sauce (see recipe)


Place the garlic and cilantro in a mortar and pound into a paste. (Or
you can finely chop by hand.) Transfer to a mixing bowl and stir in
the oyster sauce, soy sauce, and brandy. Add the steaks and marinate
for about 1 hour.

Preheat the broiler or grill to medium high. Grill the steaks to the
desired doneness, about 3 to 5 minutes on each side for medium rare.
(You also may pan-sear the steaks.)

To serve, place 2 to 3 tablespoons of Peanut Sauce on a plate, top
with two pieces of steak. Serve with a side of cucumber salad or
vegetables.

Per serving without sauce: 461 calories, 22g fat (8g sat., 9g mono.),
163mg cholesterol, 237mg sodium, 1g carb., 0g fiber, 60g protein.


THAI PEANUT SAUCE

Makes about 1 cup


2/3 cup coconut milk

1/2 tablespoon Thai red curry paste

3 tablespoons creamy peanut butter

1/4 cup water

2 tablespoons finely chopped roasted peanuts

1/2 tablespoon palm or cane sugar

1/2 tablespoon fish sauce or to taste

1/4 teaspoon lime juice


Place one-half of the coconut milk in a small saucepan and heat over
moderate heat. Stir until the coconut is bubbly and fragrant, about 10
seconds. Stir in curry paste. Add the remaining coconut milk, peanut
butter, water, chopped roasted peanuts, sugar, fish sauce and lime
juice. Simmer 2 to 3 minutes, stirring constantly. Check for a nice
balance of salty, sweet, sour and spicy flavors.

Per 1 tablespoon: 45 calories, 4g fat (2g sat., 1g mono.), 0mg
cholesterol, 67mg sodium, 2g carb., 0g fiber, 1g protein.


For more recipes, visit the National Peanut Board Web site at
www.nationalpeanutboard.org.