Thai Beef Satay

Preheat the oven to 400 degrees. Remove the steak from the refrigerator, and bring to room temperature. Mince or grate the garlic. Zest and halve the limes. Thinly slice the scallions, keeping the greens and whites separate. Thinly slice the steak against the grain into thin strips. Soak the skewers in a shallow dish of water.

In a small pot, bring 2 cups water to a boil with a large pinch of salt. Toss the broccoli florets on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown and slightly crispy. Once the water is boiling, add the rice, cover, and reduce to a low simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.

In a medium bowl, combine the steak, 2 Tablespoons soy sauce (we sent more), 4 teaspoons sugar, half the garlic, 1 teaspoon lime zest, and 4 teaspoons olive oil. Season with salt and pepper.

Heat a drizzle of oil in a medium pan over low heat. Add the scallion whites and remaining garlic to the pan and cook, tossing, for 1-2 minutes, until fragrant. Stir in the peanut butter, the remaining soy sauce, and 4 teaspoons sugar into the pan. Slowly stir in ½ cup water until incorporated. Remove the pan from the heat, then stir in a squeeze of lime, to taste. Season to taste with salt and pepper, as desired.

Remove the broccoli from the baking sheet and set aside. Set the broiler to high (or the oven to 500 degrees). Thread the marinated steak onto the skewers, folding the meat over itself into "S" shapes. Place them onto the baking sheet you used for the broccoli and place it under the boiler for 5-8 minutes, turning over once during cooking, until cooked to desire doneness, and slightly charred.

Finish and plate: Serve the rice with the broccoli alongside, then top with the beef satay skewers. Garnish with the scallion greens and serve the peanut sauce alongside for dipping. Enjoy!