Best 4 Flank Steak Kebabs With Peanut Sauce Recipes
For a tantalizing culinary experience, embark on a journey to create succulent "flank steak kebabs with peanut sauce," a dish that harmoniously blends bold flavors, tender textures, and an irresistible sauce. Prepare to ignite your taste buds as we guide you through the process of selecting the perfect flank steak, marinating it in a symphony of aromatic spices, and assembling the kebabs with an array of vibrant vegetables. Finally, discover the art of crafting a velvety peanut sauce that will elevate this dish to an unforgettable gastronomic delight.
Let's cook with our recipes!
FLANK STEAK KEBABS WITH PEANUT SAUCE
With Asian-inspired flavors of coconut milk and peanuts, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high. Clean and lightly oil hot grill. Place a small flameproof pot on grill; add peanut butter, coconut milk, chili sauce, and fish sauce and whisk until smooth and heated through. Transfer sauce to a serving bowl and top with peanuts.
- Alternately thread steak, zucchini, bell pepper, and lime onto four 8-inch skewers, beginning and ending with steak. Season with salt and pepper and grill, turning occasionally, until steak is browned and cooked medium and peppers are crisp-tender, 7 to 9 minutes. Serve with peanut sauce.
Nutrition Facts : Calories 556 g, Fat 37 g, Fiber 4 g, Protein 43 g
STEAK BUNS WITH PEANUT SAUCE
Steamed buns are one of my all-time favorite foods because of how soft and sweet they are. These are inspired by some delicious steak buns that I had in Hong Kong a long time ago. They came with an amazing peanut sauce for dunking and I still dream about them.
Provided by Molly Yeh
Time 3h30m
Yield 8 buns
Number Of Ingredients 23
Steps:
- For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
- For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
- Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
- For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
- Heat a grill or grill pan to medium-high heat.
- Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
- Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
- Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.
BEEF KABOBS WITH PEANUT DIPPING SAUCE
Thanks to a marinade made with A.1. Sauce, grilled flank steak kabobs start out flavorful-and get even more so when served with a spicy peanut sauce.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients. Thread beef strips onto skewers; brush with A. 1. mixture. Marinate 30 min.
- Meanwhile, combine dressing and chili sauce in small bowl. Reserve 2 Tbsp. dressing mixture; refrigerate remaining mixture.
- Heat grill to medium-high heat. Remove beef from marinade; discard marinade. Grill skewers 3 min. on each side until cooked through, brushing with reserved 2 Tbsp. dressing mixture during the last minute of grilling. Serve with remaining dressing mixture, nuts and onions.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 12 g
ZIPPY PEANUT STEAK KABOBS
If you like your kabobs with a kick, you're sure to savor these meaty skewers seasoned with habanero pepper sauce. The zippy steak chunks are balanced with refreshing pineapple and red pepper. Sometimes I substitute chicken for the beef. -Sheri Nutter, Oneida, Kentucky
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine brown sugar and water. Cook and stir over low heat until sugar is completely dissolved. Remove from the heat. Whisk in peanut butter until blended. Stir in the soy sauce, barbecue sauce, oil, pepper sauce and garlic. , Pour 3 cups of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade until serving., Drain and discard marinade. Sprinkle ginger over pineapple. On 16 metal or soaked wooden skewers, alternately thread the beef, pineapple and red peppers. , Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness. Serve with rice and reserved marinade for dipping.
Nutrition Facts : Calories 392 calories, Fat 19g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 881mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 3g fiber), Protein 27g protein.
Tips:
- Use high-quality flank steak: Look for flank steak that is a deep red color with fine marbling. Avoid steaks that are brown or have large amounts of fat.
- Marinate the flank steak: Marinating the flank steak in a flavorful marinade will help to tenderize it and add flavor. You can use a variety of marinades, but some popular options include soy sauce, garlic, ginger, and brown sugar.
- Cook the flank steak over high heat: Flank steak is best cooked over high heat so that it can quickly sear on the outside and remain tender on the inside. You can cook the flank steak on a grill, in a skillet, or under the broiler.
- Slice the flank steak against the grain: Once the flank steak is cooked, slice it against the grain to make it more tender. To do this, look for the lines of muscle fibers in the steak and slice perpendicular to them.
- Serve the flank steak with a flavorful sauce: Flank steak is delicious served with a variety of sauces, such as peanut sauce, chimichurri sauce, or a simple vinaigrette.
Conclusion:
Flank steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. By following these tips, you can cook flank steak that is tender, flavorful, and juicy. Whether you are grilling, pan-frying, or roasting flank steak, be sure to marinate it beforehand and cook it over high heat. With a little practice, you will be able to cook flank steak like a pro!
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