Ingredients

The following ingredients have 12 Servings
  • 250 grams flank, sirloin, or topside
  • 1/2 cup roasted unsalted peanuts, skins removed
  • 1/4 to 1/2 cups vegetable oil, plus more for grilling
  • 1 pinch kosher salt
  • 1 to 2 tablespoons fresh lemon or lime juice
  • 1 teaspoon (or more) chili powder or cayenne pepper
  • 1 teaspoon (or more) ground ginger
  • 1 teaspoon (or more) onion powder
  • 1 teaspoon (or more) sea salt
  • 1 teaspoon (or more) sweet paprika
  • Thinly sliced cabbage, red onions, tomatoes, and cilantro leaves, for serving

Instruction

  • Slice the steak against the grain into thin, wide pieces (about 5 millimeters thick and 4 to 5 centimeters wide), slightly thicker than carpaccio; set aside.
  • In a food processor or blender, pulse the peanuts until crushed. The ground nuts will stick to the sides of the container, so using a spatula, loosen the bits from the bottom and sides. With the motor running, drizzle in the oil along with the kosher salt, blending until a thick cream forms. Add the lime juice, chili powder, ginger, onion powder, sea salt, and paprika; pulse to combine. Taste and adjust the seasonings.
  • Place the beef in a large bowl. Pour the peanut sauce over. Using your hands, mix well to coat. Cover and refrigerate for at least 2 hours or up to overnight.
  • Thread the beef strips onto soaked wooden skewers accordion-style, so the meat is stretched out, not bunched up.
  • You can cook them on a grill pan or grill. Obviously, the smoky grill ones taste much better. The grill is ready when the coals are red hot and have a layer of gray ash.
  • Brush the grill rack with oil and carefully place the skewers on the rack. Grill for a few minutes, then turn and grill the other side. They should be cooked through in about 10 minutes, depending on how thick the slices of meat are.
  • If they aren’t ready after 10 minutes, move them to grill over indirect heat; the meat will be soft and tender.
  • Transfer the skewers to a plate and let rest for 1 to 2 hours. Gently rewarm and serve with the cabbage, onions, tomatoes, and cilantro.