Beef Skewers with Peanut Sauce

Beef Skewers with Peanut Sauce

You don’t have to break the bank with expensive cuts of beef to enjoy melt in your mouth tenderness. Flank steak that is marinated and cut properly across the grain will yield fantastic results and these Beef Skewers with Peanut Sauce are the perfect demonstration of how an average cut of beef can be made into something tender and full of flavour.

Flank steak is a cut of beef from the abdomen of the cow, generally long and flat and most often marinated and cooked quickly over high heat. Cutting across the grain before or after cooking is done to achieve maximum tenderness. You may think as thin as you can go is the best option, however I found that when cut too thin the beef strips don’t thread or stay on the skewer very well, especially if they stick a little on the grill. Be sure to cut the beef strips at least 1/8”-1/4” in thickness.  I will usually spray the grills with non stick spray once they are pre heated just to make turning them easier. In this recipe I used metal skewers, but by all means use wooden skewers that have been soaked according to package directions if that is what you have.

These beef skewers are slightly briny, pungent and sticky. Fantastic with rice and drizzled with peanut sauce……who am I kidding, dunked in peanut sauce is more like it. Enjoy!!

Beef Skewers with Peanut Sauce are tender, pungent and slightly sticky beef slices served with peanut sauce.
Beef Skewers with Peanut Sauce
Print Recipe
Tender pungent and slightly sticky beef strips grilled and served with peanut sauce.
Servings
4 people
Servings
4 people
Beef Skewers with Peanut Sauce are tender, pungent and slightly sticky beef slices served with peanut sauce.
Beef Skewers with Peanut Sauce
Print Recipe
Tender pungent and slightly sticky beef strips grilled and served with peanut sauce.
Servings
4 people
Servings
4 people
Ingredients
Beef Skewers
Peanut Sauce
Servings: people
Instructions
Beef Skewers
  1. If using wooden skewers, soak according to package directions. Lay flank steak flat and cut into 1/4" slices across the grain. Set aside.
  2. Whisk together remaining ingredients. Add sliced beef and toss to completely coat each piece. Allow to marinate in the refrigerator for 3-4 hours.
  3. Preheat grill to medium high. Thread beef slices onto skewers. Spray grills with non stick spray if desired to prevent beef from over sticking to the grills.
  4. Grill beef skewers for approximately 7-8 minutes, turning once or twice to crisp up the edges. Serve with peanut sauce.
Peanut Sauce
  1. Combine all ingredients in a small saucepan and warm over medium heat. Do not boil or the peanut butter will separate. Garnish with additional chopped peanuts and serve with beef skewers.
Beef Tenderloin with Green Peppercorn Sauce

Beef Tenderloin with Green Peppercorn Sauce

Today I am compelled to shop for my food on Amazon to make this wonderful green peppercorn sauce. I will admit that I shop on Amazon quite frequently but rarely has it been for food. Like most busy people I’ve always tried to stay away from fussy and hard to find food items. But do we really need to deprive ourselves of what we really want to cook because we can’t find a product locally? I think not!!

I did my due diligence and checked several grocery stores, the local kitchen ware store and a specialty food store before heading to the computer. Green peppercorns in brine are not as elusive as the unicorn but certainly no where to be found in my general area! So to Amazon I went, and click click click, done….peppercorns ordered and delivered to my door. Now that was easy! I would love to support the local economy as much as the rest of you but I am frustrated from time to time at my limitations simply because I can’t find a specific food item/ingredient. Since my local stores fail to carry such items I am left with no choice but to go elsewhere.

I do hope you give this recipe a try because it’s delicious and fantastic for company or a special evening. I hope even more that you can find the green peppercorns in brine locally but mostly I hope you never turn away from something because you can’t find it in your area. Today’s online shopping opens the door to many products not often found for some of us, so I say you shouldn’t have to shy away from what you want to cook. Maybe it is that easy…..I believe it is.

 

Beef Tenderloin with Green Peppercorn Sauce
Beef Tenderloin with Green Peppercorn Sauce
Print Recipe
A rich and creamy peppercorn sauce atop tender beef steak.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Beef Tenderloin with Green Peppercorn Sauce
Beef Tenderloin with Green Peppercorn Sauce
Print Recipe
A rich and creamy peppercorn sauce atop tender beef steak.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Season steaks with salt and pepper. In a medium size stainless steel skillet over medium high heat melt 1 Tbsp butter until foamy. Add steaks and cook for approximately 4 minutes per side for medium rare. Remove steaks and cover with foil.
  2. In same skillet melt remaining 1 Tbsp butter over medium heat. Add shallots and garlic and sauté for 2-3 minutes until soft. Add brandy, stirring to scrape up any browned bits from the pan, cook for 1 minute. Add beef broth and cook over medium high heat until reduced by half, approximately 5 minutes.
  3. Add heavy cream and continue cooking to reduce by half, approximately 5 minutes. Add crushed peppercorns in brine and cracked black pepper.
  4. Arrange steaks on plate and spoon sauce over top. Serve immediately. Enjoy!
Recipe Notes

Recipe Source:  Adapted from Tasting Table, Green Peppercorn Sauce

Braised Boneless Short Ribs

Braised Boneless Short Ribs

Today I am compelled to stay warm in May! Yes, here in Alberta Canada we have snow on our May long weekend. While this event isn’t that shocking it does give cause to make a warm, deeply simmered pot of boneless short ribs usually saved for the fall and winter months.

While I prefer bone in short ribs I just couldn’t pass up on these nicely marbled and very thick boneless short ribs that I came across. In this recipe the beef is seared to help seal in moisture and to give extra flavour and colour to the sauce. The port and long braising time give depth to the sauce and creates super tender pieces of meat.

So even though I am disappointed with the weather, I can definitely say these short ribs made me forget the snow by filling the house with rich aroma, forcing me to be cozy all day knowing a warm satisfying meal awaited me.

 

Braised Boneless Short Ribs
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 150 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 150 minutes
Braised Boneless Short Ribs
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 150 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 150 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
  2. Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
  3. Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
  4. Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
Recipe Notes

Recipe Source:  Compelled To Cook