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.



Ingredient Checklist


Instructions Checklist
  • 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.

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.

Reviews (4)

10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
This is a fantastic recipe. (Thank you, Sarah!) I made it for the first time a few weeks ago, and it's back by popular demand as dinner tonight! One small change -- I marinate the steak for about 30 minutes-hour before grilling, in a mixture of garlic, lime juice, soy sauce and chopped cilantro. Serve with brown rice. Yum.
Rating: Unrated
I made this a couple weeks ago it was easy and good! The family loved it!
Rating: Unrated
Made this tonight. Very, very delicious. Simple and easy to make. Loving the videos. Thank you, Sarah!
Rating: Unrated
Love, love these cooking videos. Inspiring and easy to understand.