Thai Flank Steak Kebobs
When we think of using peanuts and peanut butter in a recipe, we typically think of snack foods, desserts and breakfast recipes. My daughter requests peanut butter on an English muffin almost every morning for breakfast. I always make sure we have a few jars in the pantry because there would be a sad face in the morning if we ran out unexpectedly.
Did you know that peanuts are also healthy? They are a source of protein, fibre, healthy fats and essential vitamins, minerals and are 100% cholesterol-free. When the mid-afternoon hunger hits, grab a handful of peanuts to snack on. They have a low food response on the Glycemic Index and will satisfy your hunger pangs so you don’t feel the need to gorge on unhealthy food.
Grilling season is in full swing and I’m looking for delicious recipes to serve to my family and friends. I’m thinking beyond the barbecue sauce and wanting to try new and interesting flavours. As it turns out, those jars of peanut butter in my pantry can also be used in grilling recipes. The Peanut Bureau of Canada introduced me to one of the yummiest steak kebob recipes I’ve ever tried: Thai Flank Steak Kebobs, made with USA-grown peanuts and peanut butter. Friends, you are in for a real treat!
The marinade incorporates the mouthwatering Thai flavours of lime, chili and peanuts. It’s creamy and packs a tasty punch. The turmeric helps to give it a beautiful golden colour and the peanut butter and coconut milk make it thick and smooth. I whipped up this easy marinade in a matter of minutes.
Flank steak absorbs all the yummy flavours of the marinade and softens up so it’s juicy and tender when grilled. This cut of meat needs to be marinated because it can be tough if you were to cook it without one.
I recommend marinating the full four hours or overnight, if possible. It will be worth the wait.
Sometimes when you grill meat the marinade won’t “stick” and you can barely even tell it’s been sitting in it for hours. That is not the case for this recipe. As you can see the marinade stayed on the beef through the entire grill process. I could taste the beautiful marriage of Thai flavours with each bite!
Sprinkle on fresh herbs and chopped peanuts before serving. It makes for a pretty presentation to impress your guests.
I plan to serve this recipe again for my family. It was a hit! We had no leftovers and my peanut butter loving daughter was asking for more. I told her I’d make it again soon. It’s just the beginning of grilling season and I plan to pack as much in as I can since I don’t barbecue in the winter.
Watch this recipe come to life in this new video from the Peanut Bureau of Canada.
If your family is like mine and loves peanuts and peanut butter, you’ll definitely want add peanuts and peanut butter to your grill this summer. According to Erickson Research, 79% of Canadian households eat peanut butter at least once a week. 73% eat it at breakfast, 50% for a snack, 40% at lunch and 9% at dinner. Try this recipe for Thai Flank Steak Kebobs and let’s up that percentage for dinner!
How do you use peanuts and peanut butter in your cooking?
Thai Flank Steak Kebobs
Add a little Thai flair to your next barbecue with this mouthwatering nutty nibbles on a stick recipe. It’s tender and juicy with the flavours of lime, chili and peanuts!
- 1/2 cup unsweetened coconut milk
- 1/4 cup peanut butter
- 2 tbsp hot Chinese chili sauce
- 1 tbsp ginger, finely grated
- 1 lime
- 1 1/2 tsp sugar
- 1 1/2 tsp fish sauce
- 1/2 tsp ground turmeric
- 1 1/4 lbs flank steak
- 1 red pepper
- salt, preferably kosher
- Thai basil, coriander leaves or chopped mint for garnish
- 2 tbsp peanuts, 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 1/4 to 1/2-inch thick. Place in marinade and stir to coat. Cover, stirring occasionally, and refrigerate 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-sized pieces. Thread kebobs, 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.
Peanuts Bureau of Canada
Disclosure: I was compensated for this post. All opinions expressed are my own.