RECIPE: Char-Grilled Steak Satay

For the smacked cucumber, cut the cucumber into medium dice, then, cover the pieces with a parchment and bang them up a bit with a rolling pin.
Toss the cucumbers with salt and transfer to a colander over a bowl and allow them to drain for 30 minutes.
In a bowl combine the vinegar and garlic and set aside for the same 30 minutes.
Then, add the sriracha and same dressing and whisk to combine.
Pat the cucumbers dry, then toss to coat in the sauce.
For the thai peanut glaze, combine all ingredients until smooth.
For the steak, dice the steak into 12 pieces – divide the pieces evenly among 3 skewers.
Season well with salt and pepper, and char-grill to preferred temperature (we recommend medium rare).
Rest the skewers briefly, basting with the thai peanut glaze.
Plate over the smacked cucumber salad and sprinkle with sesame seeds.
Garnish with fresh cilantro or parsley (optional).