16 bamboo skewers, soaked in hot water for at least 30 minutes
1 English cucumber, thinly sliced into circles
1/4 cup red onion, diced 1/4 inch
1 red chili, thinly sliced into rounds
1/2 tsp kosher salt
3 Tbsp sugar
1/3 cup rice wine vinegar
Peanut Sauce (Yields 3/4 cup)
1/3 cup peanut butter, use homogenized, not natural
2 Tbsp honey
2 Tbsp soy sauce
1 tsp gingerroot, fresh minced
3/4 tsp garlic, minced
1/2 tsp Asian chili sauce with garlic
1 Tbsp rice wine vinegar, UN seasoned
2 Tbsp cup water
Slice beef against the grain for a perfectly tender bite. Thread meat onto skewers, place in 12” baking dish.
Puree marinade ingredients in blender or food processor. Pour over the beef in dish, gently tossing to coat all skewers. Marinate in refrigerator for one hour.
Prepare pickled cucumber by tossing all ingredients together. Refrigerate until needed.
Prepare peanut sauce by whisking all ingredients together until smooth. Refrigerate until needed.
Pre-heat grill. Remove beef from marinade and shake off excess. Arrange skewers on the preheated grill and sear on each side, approximately 2 minutes per side. Grill the steaks approximately 2-3 minutes per side for a char. Cook to medium rare, or your desired doneness, using a thermometer in the center of the meat to check internal temperatures. Allow to rest 2-3 minutes before serving with peanut sauce and pickled cucumbers.
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