Chile-Lime Steak Skewers w/ Coconut-Cilantro Sauce

1. Make Chile-Lime Marinade: Combine 1/3 cup Unsweetened Coconut Cream, 3 tbsp Tamari Sauce, 1 Red Chili Pepper, 2 Garlic Cloves, 3 tbsp Sugar, 2 Cilantro Heads, and 2 tbsp Lime Juice. Blend until smooth.
2. Cut Flank Steak into 1-inch thick slices.
3. Add Flank Steak and Cilantro-Lime Marinade to a bag, seal and mix to combine. Refrigerate for 4-12 hours.
4. Make Coconut-Cilantro Sauce: Combine 2 heads Cilantro, 1/4 cup Basil Leaves, 1/4 cup Unsweetened Coconut Cream, 1/4 cup Lime Juice, 1 tbsp Sugar, 1 tbsp Tamari Sauce, and Salt to taste. Blend until smooth.
5. Wipe off excess marinade from the Flank Steak strips and insert Skewers.
6. Pre-heat your grill to High.
7. Grill Cilantro-Lime Steak Skewers until charred and reach an internal temperature of around 135°F.
8. Add Cilantro-Lime Steak Skewers to a plate, spoon the Coconut-Cilantro Sauce over them and Enjoy!