Thai Steak Skewers
1/4 C. brown sugar packed
2 T. lime juice
2 T. soy sauce
1 T. curry powder
1 t. lemon juice
1 (14 oz) can coconut milk divided
1 1/2 t. crushed red pepper flakes divided
2 lb. boneless beef sirloin steak cut into 1/4" slices
2 medium limes halved and thinly sliced
1/4 C. creamy peanut butter
1 T. chopped salted peanuts
In a large resealable bag, combine the first 5 ingredients. Add 1/4 C. coconut milk and 1 t. pepper flakes. Add steak; seal bag and turn to coat.
Refrigerate 2-4 hours.
Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired.
Grill covered over medium hot heat for 6-8 minutes or until desired doneness turning occasionally.
In a small saucepan combine peanut butter with the remaining coconut milk and pepper flakes. Heat through.
Transfer to a small bowl; sprinkle with peanuts. Serve with skewers.
1/4 C. brown sugar packed
2 T. lime juice
2 T. soy sauce
1 T. curry powder
1 t. lemon juice
1 (14 oz) can coconut milk divided
1 1/2 t. crushed red pepper flakes divided
2 lb. boneless beef sirloin steak cut into 1/4" slices
2 medium limes halved and thinly sliced
1/4 C. creamy peanut butter
1 T. chopped salted peanuts
In a large resealable bag, combine the first 5 ingredients. Add 1/4 C. coconut milk and 1 t. pepper flakes. Add steak; seal bag and turn to coat.
Refrigerate 2-4 hours.
Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired.
Grill covered over medium hot heat for 6-8 minutes or until desired doneness turning occasionally.
In a small saucepan combine peanut butter with the remaining coconut milk and pepper flakes. Heat through.
Transfer to a small bowl; sprinkle with peanuts. Serve with skewers.
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