Ingredients
1/2 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 1/2-inch slices (halved crosswise if long)
1 large zucchini, cut into 3/4-inch half-moons
1 large bell pepper, cut into 1 1/2-inch pieces
1 lime, quartered
Coarse salt and ground pepper
Preparation
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.
