After I posted The Best Chicken Fajitas (they really are), I tried that same marinade with some steak fajitas.

You know what? It wasn't as good with steak.

Beef has a stronger flavor and needed a deeper, smokier sort of flavor.

So, I got to work and created the best steak fajitas I've ever made!

Steve was especially excited about this one -- he always orders steak fajitas when we go out for Mexican. It's almost Father's Day, too, so here you go, hon!

You Will Love This Steak Fajitas Marinade

• Great for group entertaining on a Blackstone griddle or BBQ grill.
• Can be mostly prepped ahead of time.
• A delicious meal prep with some street taco tortillas, over salad greens, or some rice & beans.
• Works well with chicken or pork!

Homemade Steak Fajitas Ingredients

For the marinade:

• Heat safe oil: I use avocado oil if I know that I’m grilling.
• Coconut aminos: You can also use Worcestershire or soy sauce
• Smoky Chipotle Taco Seasoning: This is a custom seasoning blend that’s easy to make, but you can use any kind of taco seasoning you like.
• Coconut sugar: Brown sugar also works here.
• Hot sauce: Any kind! Or leave it out if you’d prefer.
• Limes: You’ll need the juice for the marinade and also a few to cut up and use a garnish.

For the fajitas:

• Fajita toppings: Guacamole, sour cream, hot sauce, cotija cheese…. whatever you prefer.
• Flank steak or skirt steak: I’ve also used other cuts of steak (NY strip, sirloin) and sliced them really thin after grilling.
• Sea salt
• Bell peppers: any color
• Yellow onions: Sweet or white onions also work well
• Fresh cilantro: Yes. And lots. Unless you think it tastes like soap.
• Tortillas: Any kind!

What type of steak is best for fajitas?

Flank steak is typically the most common cut of beef for steak fajitas. It's a thin, relatively inexpensive cut of meat, which works to your benefit. It's easy to infuse flavor when meat isn't so thick.

Skirt steak would also work well because it's similar in thickness as flank steak.

You can also use other types of steak -- like strip steak or sirloin steak. I'd stay away from thicker cuts like ribeye.

The secret ingredient is the Smoky Chipotle Taco Seasoning I posted recently. If you have a batch of that on hand, the marinade comes together really quickly!

I love that taco seasoning so much.

If you don't want to use my blend for this recipe you can use regular taco seasoning and add a diced chipotle pepper from a can of chipotle in adobo sauce (about 2 teaspoons if you can find them pre-chopped.)

How to Make Stake Fajitas

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

How to cook fajita peppers and onions

I like to slice my peppers and onions into strips and marinate them along with the meat. It gives them SO much flavor this way, but cooking them on the grill can be tricky.

My favorite way to cook peppers and onions for fajitas is using a grill skillet. If you don't have one and you do a lot of grilling, I HIGHLY recommend getting one.

I got my stainless steel one from Williams-Sonoma several years back (they don't sell this particular one anymore), but Amazon has a similar one. I like that the handles are removable so you can close your grill lid.

Don't have a grill skillet? Saute them in a REALLY hot oiled pan in batches so you get some nice coloring. Don't try to cook them all at once or you'll have some sad, steamed vegetables.

You can also broil them on the highest oven rack.

How to cut across the grain

You've heard the term "cutting across the grain" in steak recipes, right?

This simply means to cut in the opposite direction (or perpendicular) to the direction of the meat grain (or striation lines in the meat).

When you cut opposite of those lines you're cutting through a lot of connective tissue that you'd have to chew through if you cut WITH the grain, or parallel to the lines going through the meat. You don't want that.

Steak Fajitas Marinade Tips

• Make sure to slice the steak against the grain so it’ll be nice and tender and easy to chew.
• I highly recommend marinating overnight. At the very least, marinate it at room temp for an hour.
• Let the steak sit at room temp for at least 30 minutes before grilling to get some of the chill off.
• When you put the steak on the grill, make sure the grill is really hot. And let the steak cook undisturbed for at least 4-5 minutes to form nice grill marks.
• Save time by prepping the marinade ahead of time and slicing the onions and peppers. Chill everything until ready to use.

How to Serve the Best Steak Fajitas

You can serve these traditionally with tortillas and the usual fixings – guacamole, pico de gallo, sour cream, cilantro, hot sauce.

The steak and grilled vegetables make a stellar fajita salad over a bed of salad greens and some kind of mexi ranch. My Roasted Jalapeño Ranch Dressing would be delicious here.

You can also put together fajita bowls with Cilantro Rice and Mexican Black Beans.

Storing Homemade Steak Fajitas

Any leftover steak and grilled vegetables can be stored in an airtight container for up to a week.

You can prep the marinade ahead of time and chop the vegetables, but I don’t recommend freezing anything.

Frequently Asked Questions

Here are some of my favorite sides and garnish recipes to serve with fajitas!

• Instant Pot Cilantro Lime Rice -- a knock off of the rice found in Cafe Rio or Costa Vida Mexican restaurants.
• If you're going all out, make a batch of Instant Pot Mexican-Style Black Beans. (See how two Instant Pots can be handy? Situations like this.)
• Homemade Guacamole and Pico de Gallo are non-negotiable.
• Southwest Cabbage Slaw is an EXCELLENT base for a fajita salad.
• And you might as well drizzle some Roasted Jalapeno Paleo Ranch on top.

Homemade Steak Fajitas

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

Flank steak and veggies are marinated in a smoky marinated with a touch of heat to make these super flavorful fajitas! Use them to make traditional fajitas or throw them on a salad (our favorite way to eat them!) And save the leftovers for breakfast the next day.

Print

Ingredients

For the marinade:

Toggle ingredient group

• 2 Tablespoons oil
• 2 Tablespoons coconut aminos
• 4 teaspoons Smoky Chipotle Taco Seasoning
• 2 teaspoons coconut sugar
• 2 teaspoons hot sauce
• 2 limes

For the fajitas:

Toggle ingredient group

• 1 1-2 pound flank steak
• ½ teaspoon salt
• 2 bell peppers, any color
• 2 medium yellow onions
• Fresh, chopped cilantro
• Your favorite paleo or gluten-free tortillas
• Fajita toppings (guacamole, salsa, sour cream, jalapenos, extra lime wedges, cotija cheese.)

Instructions

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

Notes

Nat's Note: If you plan on marinating your steak for more than 8 hours, add the marinade to the peppers & onions later, like a few hours before cooking. If they marinate too long they might get mushy.

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The post BEST Steak Fajitas appeared first on Perry's Plate.

Using my Greek Seasoning Blend I’ll show you how to make a stupid easy steak marinade along with the perfect vegetables and a simple tzatziki dip to serve these with! I promise you’ll love these flavors and this recipe will be on your summer meal rotation.

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I really love when my readers can change up my recipes and make them their own. The steak marinade is simply seasoning, oil, and citrus juice and you can use this as a jumping off point to customize the marinade to create a different flavor profile!

Steak Kebob Ingredients

For the steak kebabs:

• Steak
• Sea salt
• Lemons
• Greek Seasoning
• Avocado oil, or other heat-safe oil
• Onion
• Cherry or grape tomatoes

For the tzatziki

• Yogurt
• English cucumber
• Garlic cloves
• Cilantro
• Sea salt
• Cumin

Ah, the homemade tzatziki sauce. Mmm. I love this stuff so much. So do my kids!

What type of yogurt to use for tzatziki sauce

This version uses plain, unsweetened yogurt, but you can make it dairy free and use a combination of Homemade Mayo and coconut milk. Don't use store-bought mayo because it has a stronger flavor than homemade. And it makes the tzatziki taste weird. 

I like my tzatziki to have a strong cucumber flavor which is why I put a lot of shredded cucumber in it.

I find that shredding the cucumber lets more of the flavor release into the sauce. It's probably not "traditional" but by now you know that I don't really care. If it tastes better making it a non-traditional way, then.... why not do it?

The Best Metal Skewers for Steak Kabobs

I really love these black metal ones I used for this recipe. They're my go-to ones. Here are some metal skewers on Amazon that are similar.

We also have some flexible wire skewers that are fun to use, too. They're also really long and you can snake them around other things on your grill to save space.

Double-pronged skewers are also good and keep the pieces of food from spinning on the skewer while you're trying to flip them.

How to Make Greek Kabobs

1. Put the steak cubes in a medium bowl. Sprinkle them with ½ teaspoon of salt. To the steak, add the juice from 1 of the lemons, the Greek seasoning, and the avocado oil. Use your hands and mix everything so the meat is evenly coated. Set aside for 30 minutes at room temperature. (You can cover it if you like.)
2. To make the tzatziki, put the yogurt, cucumber, garlic, cilantro, sea salt, and cumin in a bowl. Add the juice from ½ of one of the other lemons and stir well. Chill, covered, until ready to use. Cut the remaining ½ lemon into a few wedges to use for serving.
3. Preheat the grill to high heat.
4. Thread the steak cubes, onion slices (you won't use the whole onion, just the largest slices), and tomatoes on metal skewers.
5. Lay the skewers on the hot grill grates and grill for about 8-10 minutes, until grill marks form and the meat is cooked to the doneness you prefer. The onions should be soft and slightly charred and the tomatoes should begin to blister.
6. Serve the skewers with tzatziki, a sprinkle of fresh cilantro, and a squeeze of lemon juice.

The nice thing about these skewers is that they cook really quickly.

The steak only needs a couple of minutes per side, and that's just enough time for the onions to get a little charred and softened and the tomatoes to blister and split.

YESSSSS. Oh, man. This was one of our favorite meals this month. 

Marinating Tips

The nice thing about this recipe is that the marinading time is quick -- just 30 minutes at room temperature. There's a lot of lemon juice and garlic from the seasoning -- it's a potent marinade.

You could also do a longer marinating if it's more convenient for you, but if you've got a really tender cut of steak (like pieces of filet) I wouldn't leave it longer than 3-4 hours or it'll get mushy.

Feel free to marinate the meat alone in a bowl or thread them immediately onto metal skewers (or soaked wooden skewers) and let them sit that way.

Mediterranean Beef Kabobs Tips

If you like, you can thread everything on skewers right after you toss the meat in the seasonings and they can marinate that way.

Use only the largest onion slices for easy threading onto the skewers.

What to serve with Steak Kabobs

Here are a few ideas of how to serve these! Although, you could really eat it alone with the tzatziki....

• Super simple -- with steamed rice. Or on a bed of simple salad greens and use the tzaziki as a dressing.
• Syrian Salad with Za'atar Vinaigrette would be FABULOUS with this. 
• Marinated Cucumbers -- also fabulous. And really quick to put together ahead of time.
• Make some wraps with my Paleo Zucchini Flatbread! 

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Greek Steak Kabobs FAQs

More Ways to Use Greek Seasoning

Make a double batch of my Homemade Greek Seasoning and use it in these recipes, too!

For a quick weeknight meal, use my Greek Seasoning in these Mediterranean Ground Turkey Bowls!

This One-Pan Greek Marinated Chicken & Potatoes meal was one of our favorites, too! And super easy to make.

Greek Steak Kabobs (Souvlaki) with Tzatziki Sauce

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 8 minutes

Additional Time: 30 minutes

Total Time: 58 minutes

I think Greek spices were made for beef. Seriously. These steak kabobs are beyond fabulous and only need about 30 minutes of marinating! There's also a dairy-free variation for the tzatziki, so check the recipe notes.

Print

Ingredients

For the steak kebabs:

Toggle ingredient group

• 1-½ pounds steak, cut into 1 ½-2 inch pieces
• ½ teaspoon sea salt
• 2 lemons
• 1 Tablespoon Greek Seasoning
• 2 Tablespoon avocado oil, or other heat-safe oil
• 1 medium onion, cut into roughly 1-inch pieces
• 8-10 ounces cherry or grape tomatoes

For the tzatziki

Toggle ingredient group

• 1 cup full-fat, unsweetened plain yogurt (Greek or regular is fine)
• ½ of an English cucumber, grated or chopped small
• 2 garlic cloves, grated with a Microplane grater or minced finely
• ⅓ cup fresh chopped cilantro, plus more for garnish
• ⅛ teaspoon sea salt
• Pinch of ground cumin

Instructions

1. Put the steak cubes in a medium bowl. Sprinkle them with ½ teaspoon of salt. To the steak, add the juice from 1 of the lemons, the Greek seasoning, and the avocado oil. Use your hands and mix everything so the meat is evenly coated. Set aside for 30 minutes at room temperature. (You can cover it if you like.)
2. To make the tzatziki, put the yogurt, cucumber, garlic, cilantro, sea salt, and cumin in a bowl. Add the juice from ½ of one of the other lemons and stir well. Chill, covered, until ready to use. Cut the remaining ½ lemon into a few wedges to use for serving.
3. Preheat the grill to high heat.
4. Thread the steak cubes, onion slices (you won't use the whole onion, just the largest slices), and tomatoes on metal skewers.
5. Lay the skewers on the hot grill grates and grill for about 8-10 minutes, until grill marks form and the meat is cooked to the doneness you prefer. The onions should be soft and slightly charred and the tomatoes should begin to blister.
6. Serve the skewers with tzatziki, a sprinkle of fresh cilantro, and a squeeze of lemon juice.

Notes

1. If you like, you can thread everything on skewers right after you toss the meat in the seasonings and they can marinate that way.

The post Greek Beef Kabobs (on Grill) appeared first on Perry's Plate.

Mimi, who turned two last month, decided to potty train herself with minimal help from mom and dad. I heard about kids like this and was POSITIVE their parents were exaggerating. I was also crazy with envy as my older girls were not easy to potty train.

But it happened. She's probably the most feisty and independent child we have so I figured potty training would either be a complete nightmare or only slightly better. Luckily she used her independence for good.

Like this morning... I was still in my pj's (in my bed) texting a friend. Mimi had gone potty by herself, dressed herself, ran into my bathroom to get some lipgloss, then stood by my bed and informed me she was ready for pancakes.

She kills me.

Kids are funny. Ivy, my 5-year-old, LIVES for steak. She LOVES it -- especially if it's pinkish red in the middle. Judging from her petite size, you'd never guess she was a raging carnivore.

Obviously she loved this salad because she also loves potatoes. (She's a true, Idaho, meat-and-potatoes girl.)

All of us loved this salad. I was watching The Next Food Network Star and one of the contestants made a steak and potato salad with (according to the judges) a store-bought-potato-salad dressing. Ick.

Since I try to find an excuse to put cilantro and avocados in everything we eat, I thought a chimichurri dressing would be good. I LOVE chimichurri sauce and used to have a chimichurri burger recipe on my blog. (Sadly it disappeared with a few others when I switched blogging platforms. *sniff*)

I decided to reincarnate it as a dressing for a hearty, yet summery salad. This recipe isn't a quickie.

From start to finish it took me over an hour, but you can definitely make some of the components ahead of time and throw everything together right before you eat it. I added some make-ahead tips in the recipe notes!

Also, if you're strict paleo and avoid white potatoes you could probably use sweet potatoes or roasted/steamed cauliflower in place of the potatoes!

More Potato Salad Recipes on Perry's Plate

Instant Pot Potato Salad is a more traditional potato salad made in just 30 minutes using your Instant Pot! It has a lot of pickles and... ranch dressing. It's so good!

Have you ever had Hot German Potato Salad? I ate it occasionally when I lived in Austria. I love the warm potato salad dressed in a tangy vinaigrette. My version has crispy bacon and sauerkraut!

Starting with roasted potatoes is another way to make a potato salad! Roasted Potato Salad with Dill-Scallion Vinaigrette is a fresher, mayo-free take on potato salad.

Chimichurri Steak and Potato Salad with Grilled Kale

Yield: Serves 8-10 as a side

Additional Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Chimichurri Steak and Potato Salad with Grilled Kale -- A hearty potluck salad that puts regular potato salads to shame. It can stand on its own as a meal! | perrysplate.com

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Ingredients

For the salad:

Toggle ingredient group

• 1 bunch dino/Tuscan kale (or another type of kale if you wish)
• heat-safe oil
• salt
• 16 medium-sized red potatoes
• 1 ½ pounds of steak
• 1 Tablespoon salt-free seasoning blend
• 1 red bell pepper, diced
• 1 avocado, peeled, pitted and diced

For the dressing:

Toggle ingredient group

• 1 Tablespoon ground cumin
• 1 whole bunch of cilantro, rinsed well and longer stem pieces removed
• 2 Tablespoons red wine vinegar
• ½ teaspoon salt
• pinch of crushed red pepper
• 2 Tablespoons extra-virgin olive oil
• 3 Tablespoons paleo-friendly mayonnaise

Instructions

1. Preheat oven to 425 degrees F. Rinse the kale leaves (leave the stems on) and potatoes and rub both with oil and sprinkle with salt. Set kale aside. Place potatoes on a sheet pan and cook for 30-40 minutes or until fork tender and the skins begin to crisp slightly.
2. Put the steaks on a plate or platter and sprinkle both sides liberally with salt. Let them rest at room temperature for 15 minutes per ¼-inch thickness of the steak. So if they're an inch thick, let them rest for about an hour. If you're uncomfortable leaving them at room temperature for that long, refrigerate them, but let them sit at room temperature for at least 15-20 minutes before grilling.
3. Make the dressing by combining the cuming, cilantro (leave out a few leaves for garnish if you like), vinegar, salt, and red pepper in a food processor or blender. Scrape down the sides and while the machine is running, pour in the olive oil. Transfer the chimichurri to a bowl and stir in the mayonnaise. Chill until ready to use.
4. Preheat your grill to medium-high heat. When the steaks have finished resting, pat them dry and sprinkle them with the salt-free seasoning blend. Grill steaks for a few minutes on each side until grill marks form and they are cooked the way you like them. Toward the end of cooking, reduce the heat to medium and put the kale leaves on the grill. Grill them for 1-2 minutes on each side until the edges begin to char, flipping once. Let the steaks rest for 10-15 minutes before cutting.
5. Once the potatoes, steak, and kale are finished cooking, chop the potatoes and steak into bite-sized pieces. Strip the stems off the kale and crumble or chop up the leaves. Combine the meat and vegetables (except the avocado) in an extra large serving bowl. Pour dressing over the top and stir gently to combine. Top with diced avocado.

Notes

Nat's Notes:

1. The dressing, potatoes, steak, kale, and bell pepper can all be cooked and/or chopped ahead of time. Just toss it all together and chop the avocado at the end!

The post Chimichurri Steak and Potato Salad with Grilled Kale appeared first on Perry's Plate.

I've been heavy on the Thai inspired recipes lately, but I'm not going to apologize for it.

If Thai flavors intimidate you, know that it's easy to find the ingredients you need and once you have a few things on hand (fish sauce, lime juice, Thai curry paste) you can make a LOT of different things.

I'll link to some of my other favorite easy recipes that are Thai inspired at the bottom of this post to give you more ideas!

OK, about these Thai steak kabobs. Or skewers. Or whatever you choose to call them. This is SUCH a great recipe. I made it 3 times in about a week trying to work out the kinks and we always ate all of them.

And please, PLEASE make the Coconut Rice to go with them. It's worth an extra couple of cans of coconut milk. I promise.

I marinated chunks of steak in a large bowl with a rich, coconut curry mixture that doubles as a sauce later. It only take 5 minutes and a handful of ingredients to make. Just trying to make your dinner prep as easy as possible. :)

What kind of steak is best for kabobs?

Thicker steaks like filets, strip steaks, or sirloin steaks are best.

Avoid using thinner steaks like skirt steak or flank steak for these kabobs. You could definitely use the marinade and just cook that type of thinner steak whole on the grill. Then serve Thai grilled steak slices with some grilled vegetables and coconut curry sauce. That would also be delicious. I may do that next time.

Can I use a different kind of meat?

Sure! Chicken or pieces of pork loin would work well here. Or large chunks of firm fish, like salmon or cod.

What are the Thai steak marinade ingredients?

• Coconut milk -- full-fat if possible.
• Fresh lime juice -- for extra lime flavor, try adding a little lime zest, too!
• Fish sauce
• Thai Curry paste -- more on this in a minute
• Coconut sugar or brown sugar -- optional, but highly recommended to offset some of the salty, pungent flavors of the fish sauce and curry paste. It will also mimic the sweetness of dishes found in Thai restaurants, if that's what you're used to.

How long should I marinate the steak?

If you're short on time, an hour at room temperature is the very minimum. You can chill these for at least 2-24 hours before grilling.

Where do you find Thai curry paste?

Curry paste allows you to get all of your favorite Thai flavors without having to hunt down (sometimes) hard to find ingredients like lemongrass, galangal, shrimp paste, and lime leaves.

It also has ingredients that are easy to find, but will just save you some prep time like fresh ginger, garlic, coriander seed, and chilies.

The easiest curry paste to find is Thai Kitchen. You can find it in the Asian section of most grocery stores. Despite the spicy warning on the side of the bottles, they're not actually that spicy. Like, hardly at all.

My favorite curry pastes are made by Mae Ploy and can be found in an Asian grocery store if you have one. Or on Amazon. I love Mae Ploy because the flavors are fresher, they're less expensive per ounce, and they have a little more heat to them. Especially the Panang paste.

Both types of curry pastes are free from preservatives and other "filler" ingredients, too, which is nice.

What kind of skewers are best for kabobs?

I have a few different kinds. I prefer metal skewers over wooden skewers so I don't have to worry about them burning on the grill or needing to soak them beforehand. I ALWAYS forget to soak them.

I have a set of plain, black metal ones I use most often. I also have these double-pronged skewers that are helpful if you have larger pieces of meat or vegetables that have a tendency to spin. Or ones that you're afraid will fall off and need a little more stability.

These skewers are great for that. Mine are made by Firewire (which also makes some pretty fabulous flexible wire skewers), but I couldn't find a link for you, so here are some similar double-pronged skewers on Amazon.

Vegetables for Thai steak kabobs

Some people choose to thread ONLY meat on their skewers and cook the vegetables separately so everything is cooked evenly.

I like to thread them together because it's pretty. And if you do it right, you can get them cooked evenly this way as well. Here are a few things to keep in mind:

If you like your steak medium-rare, choose things that have a quick cooking time and slice any longer cooking veg into thin strips (if possible). Onions, bell peppers, zucchini, and pineapple are my favorites.

Keep the steak chunks fairly large to avoid overcooking them before the vegetables are finished. Mine are roughly 1 ½-2 inches long and at least an inch wide.

Once you get everything threaded onto the skewers, brush some of the leftover marinade over them to season the vegetables and put the remaining marinade into the pot with the reserved marinade we pulled out earlier.

Now comes the magical part.

While the skewers are grilling, cook the marinade over medium-high heat for a few minutes to create a super delicious coconut curry sauce.

I like to add a little peanut butter in my sauce to make it richer and a little thicker, but that's optional, of course. When it's finished, just transfer it to a small bowl while the rest of the food cooks.

Ummm... how amazing do those look?? Let them rest on a cutting board or on a paper towel lined plate to catch any juices.

What to serve with Thai steak kabobs?

Hands down, some of my Instant Pot Coconut Rice. You can also make this on the stovetop (adaptation is in the recipe notes).

Plain jasmine rice or Roasted Cauliflower Rice would work, too, if you're not a rice eater.

I like to sprinkle some thinly sliced green onions or sliced Thai basil (if you can find some) on there, too. A little bit of green makes things pretty and I like the freshness it adds.

Here are a few of my favorite easy Thai recipes on my site that use Thai curry paste:

More Recipes with Thai Curry Paste on Perry's Plate

Pineapple Salmon Curry is a copycat version of a restaurant dish here locally. The curry sauce is very similar to the sauce in this recipe.

Thai Peanut Curry with Ginger Chicken Meatballs is a fun twist on a curry with tender chicken (or turkey!) meatballs.

Easy Thai Chicken Curry for Instant Pot is a good recipe to start with if you're new to Thai flavors or you're introducing kids. This curry is very mild (but can be spiced up if needed!).

Thai Green Curry Zoodles with Shrimp & Broccoli is a knock off of a Noodles & Co dish that's a great meal for hot summer months! Comes together quick with minimal time at the stove.

Shredded Red Curry Chicken with Slaw makes a great meal prep recipe! This chicken is great with the slaw in the recipe, but also makes some pretty great Thai-inspired tacos.

Thai Coconut Curry Soup (Chicken Khao Soi) is a richly flavored soup with loads of veggies and tender chicken.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Steak Kebobs with Coconut Curry Sauce

Yield: Serves 4-5

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

These Thai marinated steak kebabs are flavorful and delicious -- especially with a drizzle of coconut curry sauce. If you serve them alongside some coconut rice, they're positively dreamy.

Print

Ingredients

• 1 13.5 oz can full-fat coconut milk
• 2 Tablespoons coconut sugar or brown sugar
• 2 Tablespoons fish sauce
• 1 ½ Tablespoons curry paste (any kind)
• Juice from 2 limes (about 3-4 tablespoons)
• 1 ½ - 2 pounds steak cut into 1 ½-inch chunks
• 1 large zucchini, sliced into ¼-inch rounds
• 1 bell pepper, any color, roughly cut into 1 ½ inch pieces
• ½ large onion, cut into large pieces
• 1 ½ cups thinly sliced pineapple pieces
• ¼ cup peanut butter (optional)
• Coconut Rice, for serving (optional)

Instructions

1. In a medium bowl, whisk together the coconut milk, coconut sugar, fish sauce, curry paste, and lime juice. The curry paste can get a little clumpy, so make sure to whisk it well.
2. Transfer all but ½ cup of marinade to a small saucepan. Add the chopped steak to the bowl with the ½ cup of marinade. Toss to coat evenly. If you think the steak needs more marinade, grab a little more from the saucepan.
3. Marinate the steak at room temperature for 1 hour or chilled up to 24 hours. Store the saucepan full of marinade in the fridge if you are marinating the steak for more than an hour.
4. When you're ready to cook the steak, start the rice (if serving this with rice). Preheat your grill to high heat.
5. Thread the steak onto metal skewers along with the the thinly sliced zucchini, bell peppers, onion, and pineapple. Our skewers are 12 inches and I can get 4 pieces each of steak and veg/fruit on each skewer.
6. Brush some remaining marinade over each skewer, covering the vegetables. Transfer any remaining marinade to the saucepan with the reserved marinade from earlier.
7. Grill the skewers for about 10 minutes, depending on the thickness of your steak and how well you'd like them done. Flip halfway through grilling.
8. Meanwhile, bring the saucepan full of marinade to a boil, reduce heat to medium-low and cook on a low simmer for 5-8 minutes. Whisk in peanut butter (if using) and cook for another minute or two until the sauce has slightly thickened.
9. Serve skewers with coconut rice and a drizzle of coconut curry sauce.

Notes

The coconut curry sauce is rather strong tasting. I like it this way, but if you taste the sauce and it's a little much for you, you can tone it down by adding a ½ can of coconut milk.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mae Ploy Thai Curry Red, Panang and Yellow Paste, Variety Pack 14 oz (Pack of 3)
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  Skewers for Grilling- 17" Long Double Pronged BBQ Skewers with Push Bar- Shish Kabob Skewers - Stainless Steel Skewer Sticks for Camping or family - Reusable Skewers - 6 Pack

The post Thai Steak Kabobs with Coconut Curry Sauce appeared first on Perry's Plate.

The nice thing about Thai flavors is that only takes a few core ingredients (fish sauce, limes, sugar, and chili paste) to get that distinct flavor and the rest can be adapted to your liking!

These noodles are super versatile, too. Eat them warm or cold and swap out the steak for chicken or shrimp! If you’re eating low carb you can use zucchini noodles in place of rice noodles.

This Thai Peanut Noodles Recipe with Steak Hits The Spot!

Usually peanut noodles are made with rice noodles and a peanut sauce that can either be warm or cold. Sometimes vegetables and protein are thrown in there too. 

This particular recipe has Thai marinated steak sliced up on top. Let me tell you -- that steak is the BOMB. The marinade is just a few easy ingredients and the flavor is *chef's kiss*

Steak and Thai Peanut Noodle Ingredients

• Avocado oil
• Coconut sugar
• Fish sauce
• Limes
• Sambal oelek or Asian style chili paste
• Beef steak (any cut)
• Creamy peanut butter
• Rice vinegar
• Fresh ginger
• Sea salt
• Flat rice noodles
• Finely grated cabbage or broccoli slaw (or a combo of both)
• Fresh cilantro
• Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

What noodles to use for peanut noodles?

I like to use these wider rice noodles, but you can use any rice noodles you like for this!

If you're avoiding grains or want this recipe to be lower in carbs, zucchini noodles would be good in this, too.

For The Peanut Sauce

This particular version of peanut sauce is cold and has these ingredients:

• creamy peanut butter
• rice vinegar
• coconut sugar or honey
• fresh ginger
• sea salt
• fresh lime juice
• sambal oelek or another type of Asian-style chili paste -- like sriracha

You don't need to cook it, either! Just whisk it together with a little hot water to loosen it up.

How to Make Thai Peanut Noodles With Steak

First, marinate and grill your steak

I use a mixture of fresh lime juice, sambal oelek (an Asian style hot sauce), coconut sugar, a little oil, and some fish sauce.

If you leave the steak at room temperature you can marinate this for 45-60 min. If you want to let it sit longer in the fridge, chill it for at least 2 hours, up to 24 hours. 

Grill the steak on high heat until it reaches your desired doneness.

Cook the rice noodles

Get the rice noodles started! 

Strain the water off of them and rinse them under cold water to stop the cooking time. 

Whisk together the peanut sauce for noodles and mix

The peanut sauce in this peanut noodles recipe comes together really quickly! You can also make the sauce a few days ahead of time. You may need to add a little more hot water to loosen it up if it has thickened while chilled.

Add the rice noodles to the bowl along with some shredded vegetables. I like to use finely shredded cabbage and some broccoli slaw. 

Pour the peanut sauce over the top and toss it all together!

Serve the peanut noodles with a few slices of steak and top with garnishes. I like to add some peanuts, fresh cilantro, sliced green onions and fresh lime juice. You don't have to use all of these, but one or two really make this meal shine!

And more chili sauce because I like a little heat with.... pretty much everything!

Make it spicy

If you want to give these easy peanut noodles a spicier kick, add more chili sauce to the peanut sauce and the steak marinade.

Variations of Peanut Thai Noodles

If you didn't want to serve this with steak, you could eat these veggies and noodles with peanut sauce as a vegetarian meal. But here are a few options for protein if you'd rather go that route:

Marinated chicken -- use the same marinade for some chicken breasts or thighs

Shrimp -- Again, you can use the same marinade for the shirmp, but only marinate the shrimp for 30-min at room temperature or up to 2 hours chilled. You can thread them onto skewers and grill them on high heat or sear them in a hot pan with a little oil. (Drain off the marinade first!)

Chickpeas -- The Garlic Roasted Chickpeas from another recipe of mine would be delicious here!

Make these Thai Noodles With Peanut Sauce Low Carb

Use zucchini noodles in place of the rice noodles (You don't need to cook them), and use a low-carb sweetener in the peanut sauce and in the marinade. 

What to Serve With Peanut Thai Noodles

This recipe is intended to be a stand alone meal, but if you wanted to add a vegetable side dish, I recommend my Thai Roasted Sweet Potatoes.

How to Store Thai Peanut Noodles

I highly recommend eating this the day you make it. If you have leftovers, store them in a lidded container in the refrigerator for up to 4 days.

More Easy Thai inspired recipes on Perry's Plate:

If you like this recipe, try another one of my easy Thai-inspired recipes!

Quick Thai Coconut Soup with Shrimp

Thai Steak Kabobs with Coconut Curry Sauce

Thai Chicken Lettuce Wraps

Easy Paleo Pad Thai

Thai Chicken Sheet Pan Dinner

Paleo Thai Shrimp and Veggie Skillet

Thai Chicken Spring Rolls

Thai Peanut Noodles Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cold Thai Noodles With Peanut Sauce and Steak

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 2 hours 45 minutes

This Cold Thai Peanut Noodle bowl is so full of flavor! Tender rice noodles are mixed with fresh shredded vegetables, tossed with an easy peanut sauce and topped with marinated steak. Perfect for hot weather!

Print

Ingredients

for the steak marinade:

Toggle ingredient group

• 1 Tablespoon avocado oil
• 1 Tablespoon coconut sugar
• 1 Tablespoon fish sauce
• Juice from 1 lime
• 1 teaspoon sambal oelek or Asian style chili paste
• 1 ½-2 pounds beef steak (any cut)

for the peanut sauce:

Toggle ingredient group

• ½ cup creamy peanut butter
• ¼ cup rice vinegar
• ¼ cup hot water
• 3-4 Tablespoons coconut sugar or honey
• 1 Tablespoon fresh grated or Microplaned ginger
• Juice from 1 lime
• 1 Tablespoon sambal oelek or Asian style chili paste
• ½ teaspoon sea salt

for the noodles:

Toggle ingredient group

• 8 ounces flat rice noodles
• 10 ounces finely grated cabbage or broccoli slaw (or a combo of both)
• ½ bunch fresh cilantro
• Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

Instructions

1. Lay the steak in a shallow dish large enough for all of the steaks to lay in one layer. Whisk together the steak marinade, pour it over the steaks, flip the steaks back and forth to coat them well. Marinate at room temperature for up to an hour or chilled for at least 2 hours or up to 24 hours.
2. When you're ready to grill the steak, preheat your grill to high heat. Lay the steaks on the preheated grill and cook for several minutes per side until they're cooked to your preference. This could take 4-8 minutes per side depending on the thickness of your steaks.
3. Whisk together the ingredients for the peanut sauce in a medium sized bowl. Set aside and let it rest for at least 10 minutes before slicing.
4. Bring a large pot of water to boiling. Add the rice noodles and cook according to the package directions. Strain and rinse the noodles under some cold water to cool them off.
5. Transfer the noodles to a large bowl. Add the cabbage and/or broccoli slaw. Pour the peanut sauce over the top and toss everything together well.
6. Cut the cilantro off at the stems and chop it roughly. Add it to the bowl with the noodles and mix it in a little. Slice the steak thinly, against the grain.
7. Serve the noodles with a few slices of steak. Garnish with some salted peanuts, more cilantro, and a squeeze of fresh lime juice

Notes

You could use that same marinade for chicken or shrimp, too! Chicken would need to marinate roughly the same time as the steak. The shrimp only needs to be marinated for a couple of hours chilled.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, 17 fl oz
• 
  Sky Valley Sambal Oelek Chili Paste -Chili Paste Asian - 7 Oz
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 279Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 897mgCarbohydrates 37gFiber 3gSugar 19gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Peanut Thai Noodles With Steak appeared first on Perry's Plate.