Thai Steak Skewers
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
YIELD: 16 skewers (1-1/3 cups sauce).
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
Ingredients
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1/4 cup packed brown sugar
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2 tablespoons lime juice
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon curry powder
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1 teaspoon lemon juice
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1 can (13.66 ounces) coconut milk, divided
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1-1/2 teaspoons crushed red pepper flakes, divided
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2 pounds beef top sirloin steak, cut into 1/4-inch slices
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2 medium limes, halved and thinly sliced, optional
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1/4 cup creamy peanut butter
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1 tablespoon chopped salted peanuts
Directions
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1.
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.
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2.
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.
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3.
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 steak skewers.
Nutrition Facts
1 each: 157 calories, 10g fat (6g saturated fat), 23mg cholesterol, 108mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 14g protein.
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