Thai Steak Skewers Recipe

By dette

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

• Ingredients
• 1/4 cup packed brown sugar
• 2 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon curry powder
• 1 teaspoon lemon juice
• 1 can (13.66 ounces) coconut milk, divided
• 1-1/2 teaspoons crushed red pepper flakes, divided
• 2 pounds beef top sirloin steak, cut into 1/4-inch slices
• 2 medium limes, halved and thinly sliced, optional
• 1/4 cup Jif ® Creamy Peanut Butter
• 1 tablespoon chopped salted peanuts

Preparation

Step 1

Directions
•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.
•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.
•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. Yield: 16 skewers (1-1/3 cups sauce).




Nutritional Facts
1 skewer with 4 teaspoons sauce equals 156 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 106 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Thai Steak Skewers in Taste of Home June/July 2009, p24
Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.