You can adjust the amount of spice in the Peanut Sauce as well as in the marinade if you find this to be a bit too spicy for your tastes.
We simply love food on a stick! Easy to grill and prep ahead of time, full of flavor, and fun for everyone to eat – no matter what your age! While food served on a stick might make you think of the state fair or carnivals, the high calorie and high fat options often found at these venues doesn’t need to be the staple. Food served in this way can be fresh and healthy.. a far cry from the deep fried fare at the fair.
1/2 cup onion, finely diced
3 cloves garlic, through garlic press
1 tablespoon grated fresh ginger
1 teaspoon sugar
2 teaspoons Asian red chili sauce (like sambal oelek or sriracha)
1 tablespoon minced fresh cilantro
1/4 cup soy sauce
2 teaspoons sesame oil
1 /2 lime, juiced
1 1/2 pounds skirt steak, 1/2-inch thick slices
bamboo skewers, soaked in water for at least 30 minutes prior to grilling
1 cup smooth peanut butter
1/2 cup hot water
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon cumin
1/4 teaspoon habanero pepper, finely minced, to taste
1/2 teaspoon curry powder
1 lime, juiced
1. For marinade, mash together the onion, garlic, ginger and sugar using mortar & pestle or food processor. Or – if you have chopped your ginger, garlic and onion fine enough, no need to do anything further. Add this mixture into a resealable bag. To the same bag, add in the red chili paste, cilantro, soy sauce, sesame oil and lime juice. Massage to mix well. Add in the beef strips. Marinate 1-2 hours or up to overnight. The longer you choose to marinate the skewers, the better the flavor will be. In the meantime, prepare the Habanero Peanut Sauce.
2. When ready to cook, heat grill to high, direct heat. Thread beef onto bamboo skewers.
3. Grill for 3-4 minutes on each side while continuously basting with marinade. Serve with habanero peanut sauce (below).
Whisk together all ingredients until smooth. If the sauce is too thick, whisk in an additional tablespoon of hot water.
Have you tried this recipe? How did it work for you and did you make any alterations to it? We’d love to hear your feedback and tips in the comments below!
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