In a small bowl, combine the sweet and sour sauce, soy sauce, peanut sauce, rice vinegar and garlic. Stir until well combined. Slice flank steak into long strips (about 6 inches long x 1 inch wide). Lay the sliced flank steak in a sealable container and cover well with marinade. Refrigerate for at least 1 hour. A half hour before cooking, preheat the grill to 400° F. Take the steak out of the fridge and put on individual skewers. (Reserve leftover marinade for brushing). Place the skewers on the grill and cook for 2 minutes, then flip. Brush with remaining marinade. Cook for another two minutes and remove from the grill.
Recipe by Natalie Rizzo, MS, RD
