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
Ingredients
Kebab
| 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 |
| 1 lime |
| 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 |
Directions
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.
Nutrition
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.
