Is there anything more evocative of summer than the smell of grilled steak? Not for me! That's why I love to make these easy kebabs. I start with a pound of flank steak, and thread it onto skewers with chunks of zucchini, bell pepper, and lime. Then about 9 minutes on the grill, and you've got pretty much a complete meal on a stick that the kids will love as much as you will.
Sarah's Tip of the Day:
In the video, I show you a simple way to keep the skewer from burning. I'll also whip up an Asian-inspired peanut dipping sauce made with coconut milk and peanut butter, plus a little fish (or soy) sauce and Sriracha chili sauce. Summer-rific!
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Recipe Ingredients:
1/2 cup creamy peanut butter (not natural)
1 cup unsweetened coconut milk
1 teaspoon hot chili sauce, such as Sriracha
1 tablespoon fish sauce
1 tablespoon chopped roasted salted peanuts
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
Coarse salt and ground pepper
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Flank Steak Kebabs with Peanut Sauce | Everyday Food with Sarah Carey
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