Beef And Pineapple Satay With Peanut Sauce

• 12 ounces lean flank steak
• 2 tablespoons finely chopped green onions
• 2 tablespoons low-salt soy sauce
• 1 tablespoon sugar
• 1 tablespoon dry sherry
• 1 1/2 teaspoons water
• 1 1/2 teaspoons dark sesame oil
• 1/8 teaspoon coarsely ground pepper
• 2 garlic cloves, crushed
• 1 (15 1/4-ounce) can unsweetened pineapple chunks, undrained
• 1/4 cup reduced-fat creamy peanut butter
• 1 teaspoon cornstarch
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 tablespoon grated fresh ginger
• Cooking spray

1. Trim fat from steak. Thinly slice steak diagonally across grain into 24 slices. Combine onions and next 7 ingredients in a large zip-top plastic bag. Add steak to bag; seal bag. Marinate in refrigerator 8 hours, turning occasionally. Remove steak from bag, discarding marinade.
2. Drain pineapple, reserving 3/4 cup juice and 24 pineapple chunks; reserve remaining pineapple chunks and juice for another use. 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. Remove from heat; let cool.
3. 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. Add skewers to pan, and cook 1 minute on each side or until desired degree of doneness. Serve with peanut sauce.

green onions, lowsalt, sugar, sherry, water, sesame oil, ground pepper, garlic, pineapple, peanut butter, cornstarch, curry powder, salt, ground red pepper, ginger, cooking spray

Taken from www.myrecipes.com/recipe/beef-pineapple-satay-with-peanut-sauce (may not work)