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Thai Flank Steak Kebobs

Thai Flank Steak Kebobs

Prep Time: 4 hours, 15 minutes

Cook Time: 5 minutes

Total Time: 4 hours, 20 minutes

Yield: 8 Large Skewers

Thai Flank Steak Kebobs

With the traditional Thai flavours of lime, chili and peanuts, this mouth-watering dish will add wow factor to your next barbecue. For tender and tasty bites, slice your meat against the grain and provide ample time for marinating.


  • 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


  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.


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