Thai Flank Steak Kebobs

Ingredients

• 1/2 cup (125 ml) unsweetened coconut milk
• 1/4 cup (60 ml) peanut butter
• 2 tbsp (30 ml) hot Chinese chili sauce
• 1 tbsp (15 ml) ginger, finely grated
• 1 lime
• 1 1/2 tsp (7 ml) granulated sugar
• 1 1/2 tsp (7 ml) fish sauce
• 1/2 tsp (2 ml) ground turmeric
• 1 flank steak, about 1 1/4 lbs (625 g)
• 1/2 small red onion
• 1 red pepper
• Salt, preferably kosher, to taste
• Thai basil, coriander leaves or chopped mint for garnish
• 2 tbsp (30 ml) peanuts, coarsely chopped

Instructions

1. 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.
2. 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.
3. Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-size 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.

Notes