RECIPE

Grilled Steak Skewers and Summer Vegetables with Soy, Peanuts and Cilantro

Name: Grilled Steak Skewers and Summer Vegetables with Soy, Peanuts and Cilantro
Cook time: 5 h
Yield: 2-3

Recipe Created For

Deep Round Grill

Main Course

Beef

Cook Time

Over 3 hours

Serving Size

2-3

Cook Mode

INGREDIENTS

2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) vegetable oil, plus more for cooking
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) ginger, finely chopped
2 garlic cloves, finely chopped
1 lime, juice only
2 bird’s eye chili peppers, thinly sliced (seeds removed, if desired)
1 ¼ lb (20 oz) beef tenderloin, cut into 1-inch (2.5 cm) cubes
½ small napa cabbage, sliced into 4 to 6 long wedges
6 green onions, halved crosswise
2 orange bell peppers, seeded and cut into rings
¼ cup (60 ml) chopped salted peanuts
½ cup (125 ml) cilantro leaves
Flaky salt, to taste

Try something new and experiment with your Deep Round Grill! Our Grilled Steak Skewers and Summer Vegetables with Soy, Peanuts, and Cilantro is the perfect recipe to bring about summer vibes without the need to fire up the BBQ. They can quickly become a staple in your household, offering a delicious meal for the whole family.

The Cast Iron Deep Round Grill has been carefully designed to produce the most satisfying grill lines, exposing your steak skewers to a consistent heat source. This piece of cookware comes equipped with a ribbed base to sear food evenly, all-while draining excess grease and fat. The grill’s cast iron construction ensures it can withstand higher temperatures, making it the perfect option for this recipe.

Our Grilled Steak Skewers and Summer Vegetables with Soy, Peanuts, and Cilantro is packed with flavours, offering a great dish when entertaining friends and family over the summer. This recipe can be prepared in just over three hours, excluding the time it takes to marinate the beef cubes, serving up between two and three portions. Here are all the ingredients you need as well as the steps to follow before tackling this recipe!

INGREDIENTS

2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) vegetable oil, plus more for cooking
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) ginger, finely chopped
2 garlic cloves, finely chopped
1 lime, juice only
2 bird’s eye chili peppers, thinly sliced (seeds removed, if desired)
1 ¼ lb (20 oz) beef tenderloin, cut into 1-inch (2.5 cm) cubes
½ small napa cabbage, sliced into 4 to 6 long wedges
6 green onions, halved crosswise
2 orange bell peppers, seeded and cut into rings
¼ cup (60 ml) chopped salted peanuts
½ cup (125 ml) cilantro leaves
Flaky salt, to taste

EQUIPMENT

INSTRUCTIONS

In a large bowl, whisk together the soy, oil, brown sugar, ginger, garlic, lime juice and half of the chili peppers. Remove half of the dressing and refrigerate until ready to serve. Add the beef cubes to the large bowl of remaining dressing and toss to coat. Cover and refrigerate for 4 hours.

Drain the meat and discard the marinade. Thread the meat onto skewers about 8 inches long and let sit out at room temperature while you grill the vegetables.

Heat a Deep Round Grill over medium-high. Brush the cabbage wedges with vegetable oil and season with salt and pepper. Grill until nicely charred and slightly tender, about 2 to 3 minutes on each side. Remove with Tongs and set aside on a Platter.

Toss the green onions and bell peppers with a drizzle of oil and season with salt and pepper. Grill in batches, turning over frequently using the Tongs, until charred and tender, about 3 to 4 minutes. Add the green onions and bell peppers to the Platter of cabbage. Keep warm.

In batches, cook the steak skewers on the Grill on all four sides until nicely charred but still red at the centre, about 8 minutes. Remove with the Tongs and set aside on a Plate. Sprinkle with flaky salt. Let rest for 5 minutes.

Drizzle the reserved soy dressing over the grilled vegetables. Garnish with chopped peanuts and half the cilantro. Sprinkle the remaining cilantro and chili pepper over the meat. Serve immediately.