Beef Kabobs with Broccoli Slaw and Peanut Sauce

Southern Living
We tested with tri-tip and rib-eye steak, but use your favorite cut.
Makes 4 servings


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8 (8-inch) wooden skewers
3/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 teaspoons kosher salt, divided
1 1/2 pounds tri-tip or rib-eye steak, cut into 2-inch pieces
3 tablespoons canola oil, divided
1/4 cup creamy peanut butter
1/4 cup unsweetened coconut milk
3 tablespoons fresh lime juice, divided
2 1/2 tablespoons reduced-sodium soy sauce, divided
1 (12-oz.) package fresh broccoli slaw
1/4 cup fresh cilantro leaves
Garnishes: chopped roasted peanuts, lime wedges


Hands-on: 20 Minutes
Total: 50 Minutes

1. Preheat grill to 450° to 500° (high) heat. Soak skewers for 30 minutes.

2. Stir together cumin, red pepper, and 1 1/2 tsp. salt. Thread steak onto skewers. Brush steak with 1 Tbsp. oil; sprinkle with salt mixture. Grill, covered with grill lid, 1 1/2 to 2 minutes on each side or to desired degree of doneness.

3. Whisk together peanut butter, coconut milk, 2 Tbsp. lime juice, and 1 1/2 Tbsp. soy sauce.

4. Whisk together 1/4 cup peanut butter mixture and remaining 2 Tbsp. canola oil, 1 Tbsp. lime juice, and 1 Tbsp. soy sauce. Toss mixture with slaw, cilantro, and remaining 1/2 tsp. salt. Serve slaw and beef skewers with remaining peanut sauce.

Created date

July 2014