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You v. Beef Skewers with Spicy Peanut Sauce

The Travel Channel was reported as having received its highest-ever ratings for a new debut with the show Man v. Food (LA Times). Now in its second season, Man v. Food has inspired people to step out of their food comfort zones. Check out EatFeats for the latest news on competitive eating, a database of every challenge available, and a calendar of competitive eating events! Go big, go hot, or go home- that’s my motto! Unfortunately, as one of the BIGGEST wimps when it comes to spicy foods, I would never last through any of the spicy challenges host Adam Richman faces on the road. It is not my fault that Hot Cheetos make me sweat! Though this recipe is nowhere near spicy enough to be featured in a Man v. Food challenge, the marinated beef is far too delicious to pass up!

Hot food fans and average foodies are bound to love
Beef Skewers with Spicy Peanut Sauce.
This recipe can also be found in our Appetizer Recipe Library.


Beef Skewers:
1 1/2 pounds flank steak, trimmed
1/4 cup mirin
1/4 cup soy sauce
1/4 cup Asian sesame oil
2 Tablespoons honey
2 garlic cloves, finely chopped
2 quarter-size slices fresh ginger, finely chopped
24 eight-inch bamboo skewers, soaked in water for 30 minutes.
Canola oil, for the grilling meat

Peanut Sauce:
2 Tablespoons olive oil
1 garlic clove, finely chopped
1/3 cup scallions, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 medium tomato, finely chopped
1/2 cup coconut milk
1/2 cup crunchy peanut butter
2 teaspoons brown sugar or palm sugar
1 Tablespoon cilantro, chopped

Prepare Meat: Cut the flank steak across the grain into 1/4-inch-thick slices. Combine the mirin, soy, sesame oil, honey, garlic and ginger in a small bowl. Toss the meat in the marinade and thread the meat onto 8-inch bamboo skewers and arrange the skewers side by side on a large platter. Let the beef marinate at room temperature for 30 minutes or refrigerate for up to 1 hour.

Make Peanut Sauce: Heat olive oil. Saute garlic, scallions until softened, about 2 minutes.  Stir in cumin and black pepper and stir for 1 minute.  Add tomato and cook, stirring, 2 minutes.  Add coconut milk and brown sugar (if using) and bring to a bare simmer. Remove from heat and stir in peanut butter until combined well. It may look curdled but that is ok. Simmer slowly for 1-2 minutes to thicken and stir in cilantro. Transfer to a bowl and garish with a cilantro sprig.

Grill Meat:
Light a grill. Place the grate 8 inches from the heat source. Brush the grate with oil. Arrange the skewers on the grate; grill over high heat, turning once, until nicely browned all over, 5 minutes. Transfer the skewers to a large platter and serve hot with Peanut Sauce.

Makes 24 skewers.

Check out our other mouthwatering recipes in our Appetizer Recipe Library!

Summer’s Final Frolic: Labor Day Italian Sausage Sandwich Recipe

Just when we start fearing the worst, that summer is finally over, we remember Labor Day! Though a symbol of the summer’s end, Labor Day is one last opportunity to get out and enjoy EVERYTHING. Take advantage of this extended weekend by going on a final vacation, relaxing with your family and friends, or spending time with the kids before all they can think about is school and homework- yeah right… Whatever it is you end up doing, it will probably involve a barbecue or a picnic. This faintly sweet Italian Sausage Sandwich recipe is perfect for outdoor grilling, or packing up and taking on a Labor Day picnic!

Italian Sausage Sandwich with Bell Peppers and Onions
This recipe can also be found in our Appetizer Recipe Library!


4 Italian sausage buns
2 Tablespoons olive oil
1 large yellow onion, thinly sliced
1 large each red and green bell pepper, seeds removed, thinly sliced from top to bottom
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon fennel seeds
1 ¼ teaspoon kosher salt
4 four-inch sweet Italian sausages
6 ounces Fontina cheese, sliced (optional)


Warm Buns: Wrap buns in foil and heat in a 300ºF for 20 minutes.

Sauté Onions/Peppers: Heat oil in heavy large skillet over medium heat. Add onions and peppers; sauté until slightly softened, about 5 minutes. Add balsamic vinegar, sugar, fennel seeds and salt. Reduce heat to medium-low and sauté until onions are deep brown and tender, about 15-20 minutes longer. You may need to add a little water if the bottom of the pan gets too brown.

Cook Sausage: While the vegetables are cooking, using a ridged grill pan or large skillet, grill the sausage lengths over medium-high heat, turning them once, for 3 minutes a side for all four sides, or until they are cooked through.

Assemble Sandwiches: Cut bun and open like a book. Halve sausage lengthwise. Arrange 2 sausage halves in each bun. Top sausages with caramelized onion and pepper mixture. Top with Fontina cheese slices and broil until melted and golden. Serve immediately or wrap in foil and head to the nearest picnic table.

Makes 4 sandwiches.

Check out our Appetizer Recipe Library for more fun and easy recipes!