Steak Kebabs with Peanut Dip
Seared strips of steak, bell peppers, and onion, served with a savory/nutty peanut dipping sauce. Made with a handful of ingredients, you can have this amazing meal any night of the week!
The kebabs come together in a flash because we start with store-bought black bean sauce. Black bean sauce is a simple, ready-to-use bland of fermented black beans and garlic. It’s thick, rich, salty, and a great glaze for these kebabs. Look for black bean sauce next to the soy sauce in the grocery store.
The peanut dip is equally easy to make. The thick, nutty dip is made with peanut butter, soy sauce, hot sauce, and sesame oil. It’s sweet/savory/nutty and completely customizable in terms of heat level – add a little or a lot of hot sauce to suit your tastes. Also, the peanut dipping sauce can be served room temperature or warm, and can be made as thin or as thick as you like.
About the skewers: When using wooden skewers, soak them in water for 20 to 30 minutes before using to prevent scorching.
Steak Kebabs with Peanut Dip
Ingredients
For the Steak Kebabs
- 2 pounds flank or skirt steak, cut against the grain into long thin strips
- 2 bell peppers, any color, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/4 cup black bean sauce
- Salt and freshly ground black pepper
- Olive oil or vegetable for coating the grill or grill pan
For the Peanut Dip
- 5 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons hot sauce of choice, or more/less to taste
- 1/2 teaspoon sesame oil
- 1-2 tablespoons water, as needed
- Fresh cilantro leaves for serving
Instructions
- Skewer alternating pieces of steak, bell pepper, and red onion on metal or wooden skewers (soak wooden skewers in water before using so they don’t burn). Drizzle the meat and vegetables with the black bean sauce and season with salt and black pepper.
- Coat an outdoor grill, grill pan, or griddle with the olive oil (or vegetable oil) and preheat to medium-high.
- Add the skewers and cook for 4 to 6 minutes for rare to medium-rare (140 degrees on an instant-read thermometer for rare), or longer for more fully cooked meat, turning the skewers occasionally during cooking.
- Transfer the kebabs to a plate, cover with aluminum foil, and let rest for 5 minutes.
- Meanwhile, to make the peanut sauce, combine all the ingredients but the cilantro, adding water as necessary to reach your desired consistency. If desired, microwave the sauce for 1 minute to warm.
- Serve the kebabs with fresh cilantro and peanut sauce.