Peanut sauce is a feature of many Thai dishes. Combined with teriyaki and red pepper flakes, it creates an unmistakable flavor profile.
Thai Beef Grill
- Total Fat18 g
- Cholesterol144 mg
- Sodium452 mg
- Total Carbohydrate1 g
- Protein54 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 , cut 1-inch thick (about 1 1/4-lb.)
5 tablespoon light teriyaki sauce
1 large Vidalia onion, sliced 1/2-inch thick
2 tablespoon creamy peanut butter
2 tablespoon water
1/8 teaspoon red pepper flakes, crushed
- Preheat grill to medium. Brush steaks and onion slices with 3 tablespoons teriyaki sauce. To make sauce, place peanut butter in a small bowl. Using a fork, gradually stir in 2 tablespoons teriyaki sauce and 2 tablespoons water until smooth; stir in red pepper.
- Grill onion, cover and turn occasionally, 20 to 30 minutes or until tender. Keep warm.
- Grill steaks, uncovered and turning occasionally, 15 to 18 minutes for medium rare to medium doneness (internal temp 150°F to 160°F).