Food & Cooking Recipes Appetizers Finger Food Recipes Flank Steak Kebabs with Peanut Sauce 4.7 (10) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 With Asian-inspired flavors of coconut milk and peanuts, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat. Ingredients ½ 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 ½-inch slices (halved crosswise if long) 1 large zucchini, cut into ¾-inch half-moons 1 large bell pepper, cut into 1 ½-inch pieces 1 lime, quartered Coarse salt and ground pepper Directions Heat a grill to medium-high. Clean and lightly oil hot grill. Place a small flameproof pot on grill; add peanut butter, coconut milk, chili sauce, and fish sauce and whisk until smooth and heated through. Transfer sauce to a serving bowl and top with peanuts. Alternately thread steak, zucchini, bell pepper, and lime onto four 8-inch skewers, beginning and ending with steak. Season with salt and pepper and grill, turning occasionally, until steak is browned and cooked medium and peppers are crisp-tender, 7 to 9 minutes. Serve with peanut sauce. Petrina Tinslay Cook's Notes No grill? Broil on second highest rack using metal skewers. Cooking times are the same. This recipe can be made meatless by replacing the steak with one large eggplant, cut into 1-inch pieces. Rate it Print