The timeless flavours of satay compliment rump steak in these beef satay skewers, served with a quick to make sauce and a garnish of coriander to complete the dish.
Preperation: 20 minutes plus 2 hours marinating
Cooking: 2-4 minutes
Serves: 12, serves 4 as a starter
450g rump steak
200g jar Indonesian satay paste
4 tbsp crunchy peanut butter
1/2 cucumber (in ribbons)
1tsp lightly toasted sesame seeds
A few coriander leaves
1. Thinly slice the steak and put into a bowl. Mix togeter the Indonesian satay paste and peanut butter and spoon half over the steak. Leave to marinate for a couple of hours or overnight.
2. Stir the remaining paste mix into the water to make a dipping sauce and set aside in the fridge.
3. Soak 12 wooden skewers in water for 15 minutes, then thread 2-3 slices of beef onto each skewer. Heat the grill to high and cook the beef for 1-2 minutes each side, or until cooked to your liking.
4. Sprinkle the sesame seeds onto the beef and serve on the cucumber along with the dipping sauce and coriander to garnish.
Per serving: 517 Calories, 35.4g fat (8.7g Saturated), 1.1g Salt