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Thai Steak Skewers

Thai Steak Skewers
With one bite of these slightly spicy kabobs, you'll feel like you took a trip to the orient. Combining peanut butter and coconut milk creates a combination sure to wow everyone. There's no doubt you'll want seconds! Amy Frye Goodyear, Arizona
16 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup packed brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon curry powder
  • 1 teaspoon lemon juice
  • 1 can (13.66 ounces) coconut milk, divided
  • 1-1/2 teaspoons crushed red pepper flakes, divided
  • 2 pounds beef top sirloin steak, cut into 1/4-inch slices
  • 2 medium limes, halved and thinly sliced, optional
  • 1/4 cup creamy peanut butter
  • 1 tablespoon chopped salted peanuts

Directions

  • In a large resealable plastic bag, combine the brown sugar, lime
  • juice, soy sauce, curry powder, lemon juice, 1/4 cup coconut milk
  • and 1 teaspoon pepper flakes; add the steak. Seal bag and turn to
  • coat. Refrigerate for 2-4 hours.
  • Drain and discard marinade. On 16 metal or soaked wooden skewers,
  • alternately thread beef with lime slices if desired. Grill, covered,
  • over medium-hot heat or broil 4-in. from the heat for 6-8 minutes or
  • until meat reaches desired doneness, turning occasionally.
  • Meanwhile, in a small saucepan, combine the peanut butter, remaining
  • coconut milk and pepper flakes. Cook and stir over medium heat until
  • blended. Transfer to a small bowl; sprinkle with peanuts. Serve with
© Taste of Home 2013

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Thai Steak Skewers (continued)

Directions (continued)

  • steak skewers. Yield: 16 skewers (1-1/3 cups sauce).
Nutrition Facts: 1 skewer with 4 teaspoons sauce equals 156 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 106 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013