Steak Kabobs with Peanut Sauce

By Rob Barrett


  • 1-2 lbs. top sirloin
  • 1 14. oz can coconut milk
  • 4 tablespoons sugar , divided
  • 1 teaspoon salt
  • 2 tablespoons curry powder
  • 1 teaspoon ground coriander seed
  • skewers

Peanut Sauce:

  • 3 tablespoons peanut butter
  • 2 teaspoons fish sauce
  • 1 teaspoon Thai red curry paste
  • 1 teaspoon tamarind paste, optional


  1. Cut meat into equal cubes about 1-inch thick.
  2. In a big bowl combine 1/2 can coconut milk, salt, 1 tablespoon sugar, curry powder, and ground coriander (grind in a mortar and pestle if necessary.) Stir until blended. Marinate meat in above concoction for 2-3 hours. Remove and put on skewers.
  3. On an Anolon Accolade Grill Pan, grill skewers for 2 minutes per side or until done.
  4. For the peanut sauce: in a small pan, combine remaining 1/2 can coconut milk, 3 tablespoons sugar, peanut butter, fish sauce, Thai red curry paste and tamarind paste (optional).
  5. Heat over medium heat until combined and peanut butter is dissolved. Serve over kabobs.