1 c. unsalted dry roasted peanuts
1 tbsp. olive oil
2 tsp. fish sauce or soy sauce
2 tbsp. lime juice
1 tbsp. peanut butter
2 scallions, thinly sliced (white and green parts)
1/4 tsp. ground red pepper
1 to 2 lb. skirt or flank steak
2 small heads bibb lettuce, separated into leaves
mint, cilantro or basil sprigs, lime wedges, shredded carrots (accompaniments)

Heat grill to high. Pulse peanuts in a food processor until coarsely chopped; set aside. Heat olive oil in a large nonstick skillet over medium-high heat; add peanuts and cook, stirring often until fragrant, 3 minutes. Add fish or soy sauce, lime juice, peanut butter, scallions and ground red pepper. Cook, stirring constantly until wilted, 2 minutes; transfer mixture to a serving bowl. Sprinkle steak with salt and freshly ground pepper. Grill, turning once, 3 minutes for a medium-rare skirt steak; 6 minutes for a medium-rare flank steak. Let stand 5 minutes. Cut into thin slices. Serve sliced steak and peanut sauce wrapped in lettuce leaves and with the accompaniments of your choice.

Prep Time: 15 minutes. Cooking Time: 6 minutes.