Flank Steak Kebabs With Peanut Sauce

New recipe night again.  This one came from the paper.  I've made so many peanut sauce recipes that I can't remember which ones are my favorites.  This one was completely different than any of them.  It should have coconut in the title because the coconut milk really stood out.  In this house, that's a good thing.  I went easy on the hot for the kid's sake, but you could certainly add more Sriracha to spice it up.  The Dad and I just added more to our individual servings.

Here's the recipe with my notes:

Flank Steak Kebabs With Peanut Sauce

To make it meatless, replace the steak with 1 large eggplant, cut into 1-inch pieces.

1/2 C creamy peanut butter
1 C unsweetened coconut milk
1 tsp hot chili sauce, such as Sriracha
1 Tbsp fish sauce
1 Tbsp chopped roasted, salted peanuts (I didn't have these)
1 pound flank steak, cut against the grain into 1/2-inch slices (halved crosswise if long)
1 large zucchini, cut into 3/4-inch half-moons
1 large bell pepper, cut into 1 1/2-inch pieces
1 lime, quartered (I cut mine into eighths)
Coarse salt and freshly ground pepper

In a small saucepan over medium heat, combine peanut butter, coconut milk, chili sauce and fish sauce and whisk until smooth and heated through.

Transfer to a serving bowl.

Alternately thread flank steak, zucchini, bell pepper and lime on skewers.  

 

Season with salt and pepper.  

Grill, turning occasionally, until steak is browned and cooked medium-rare and peppers are crisp-tender, about 7 to 9 minutes.  

 

Serve with peanut sauce.

We had ours with steamed rice.

Here's dinner: