BEEF SATAY WITH SPICY PEANUT SAUCE You also can use these kabobs as appetizers. Just thread the meat and vegetables on ten 6-inch-long skewers and grill the same length of time. 1 1- to 1 1/4-pound beef flank steak 1/3 cup light teriyaki sauce 1/4 teaspoon bottled hot pepper sauce 4 green onions, cut into 1-inch pieces 1 green or red sweet pepper, cut into 3/4-inch pieces 3 tablespoons reduced-fat or regular peanut butter 3 tablespoons water 2 tablespoons light teriyaki sauce 1/4 teaspoon bottled hot pepper sauce Pomegranate seeds (optional)

Partially freeze the steak for about 1 hour. Cut steak crosswise into thin slices. For marinade, combine the 1/3 cup teriyaki sauce and 1/4 teaspoon hot pepper sauce in a medium bowl. Add steak; toss to coat. Cover and refrigerate for 30 minutes. If using bamboo skewers, soak them in water for 30 minutes to prevent scorching.

Drain steak, reserving marinade. Thread steak strips accordion-style on five 12-inch-long skewers, alternating green onion pieces and sweet pepper pieces with the meat. Brush with reserved marinade.

For a charcoal grill, place skewers on grill rack directly over medium coals. Grill, uncovered, for 3 to 4 minutes or until steak is barely pink in center, turning once.

For a gas grill, preheat grill. Reduce heat to medium. Place filled skewers on the grill rack; cover and grill as above.

For sauce, combine the peanut butter, water, the 2 tablespoons teriyaki sauce, and 1/4 teaspoon hot pepper sauce in a small saucepan. Stir over medium heat just until smooth and hot.

Serve meat and vegetables with warm peanut sauce. If desired, garnish with pomegranate seeds.

Makes 5 servings.

1 Serving - Calories: 217, Fat: 10g (Saturated: 3g), Cholesterol: 43mg, Sodium: 567mg, Carbohydrate: 10g, Protein: 21g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]