Thai Flank Steak Kebabs
With the traditional Thai flavours of lime, chili and peanuts, this mouth-watering dish will add wow factor to your next barbecue. For tender and tasty bites, slice your meat against the grain and provide ample time for marinating.
- Prep time: 15 minutes
- Marinating time: 4 hours
- Grilling time: 5 minutes
- Makes: 8 large skewers
|½ cup (125 mL) unsweetened coconut milk|
|¼ cup (60 mL) peanut butter|
|2 tbsp (30 mL) hot Chinese chili sauce|
|1 tbsp (15 mL) ginger, finely grated|
|1½ tsp (7 mL) granulated sugar|
|1½ tsp (7 mL) fish sauce|
|½ tsp (2 mL) ground tumeric|
|1 flank steak, about 1¼ lbs (625 g)|
|0.5 small red onion|
|1 red pepper|
|salt, preferably kosher, to taste|
|Thai basil, coriander leaves or chopped mint for garnish|
|2 tbsp (30 mL) peanut, coarsely chopped|
In a shallow dish just large enough to hold meat, combine coconut milk, peanut butter, chili sauce and ginger. Finely grate peel of 1 lime and add to dish along with lime juice, sugar, fish sauce and turmeric. Whisk until combined.
Thinly slice steak against the grain into strips about ¼- to ½-inch thick (1- to 2-cm). Place in marinade and stir to coat. Cover, stirring occasionally, and refrigerate for at least 4 hours or overnight.
Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-size pieces. Thread kebabs alternating pieces of meat with onion and red pepper. Sprinkle with salt. Grill for 5 minutes, turning frequently, until meat is just cooked through and vegetables are tender. Serve garnished with herbs and peanuts.
Per ¼ recipe: 480 calories, 28 g fat (12 g saturated fat, 0.4 g trans fat), 85 mg cholesterol, 46 g protein, 11 g carbohydrate, 2 g fibre, 5 g sugars, 480 mg sodium.