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Beef Kabobs with Broccoli Slaw and Peanut Sauce

Hands-on time 20 mins
Total time 50 mins
Yield Makes 4 servings
We tested with tri-tip and rib-eye steak, but use your favorite cut.


  • 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

How to Make It

  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.