Beef Kabobs with Broccoli Slaw and Peanut Slaw

Beef Kabobs with Broccoli Slaw and Peanut Slaw

Ingredients:

  • 8 (8-inch) wooden skewers
  • ¾ tsp. ground cumin
    ¼ tsp. ground red pepper
  • 2 tsp. kosher salt, divided
  • 1 ½ pound tri-top or rib-eye steak, cut into 2-inch pieces
  • 3 tbsp. canola oil, divided
  • ¼ cup creamy peanut butter
  • ¼ cup unsweetened coconut milk
  • 3 tbsp. fresh lime juice, divided
  • 2 ½ tbsp. reduced sodium soy sauce, divided
  • 1 912 oz.) Package fresh broccoli slaw
  • ¼ cup fresh cilantro leaves

Directions:

  1. Preheat grill at 450 to 500 degrees (high) heat. Soak skewers for 30 minutes.
  2. Stir together cumin, red pepper, and 1 ½ tsp. salt. Thread steak onto skewers. Brush steak with 1 tbsp. oil, sprinkle with salt mixture. Grill 1 ½ 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 ½ tbsp. soy sauce.
  4. Whisk together ¼ 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 ½ tsp. salt. Serve slaw and beef skewers with remaining peanut sauce.

 

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