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Satay steak skewers

Name: Satay steak skewers
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 each long red and green chillies, thinly sliced; 80ml cider vinegar; 4 x 200g rump steaks; 3 garlic cloves, crushed; 40.00 ml honey; 60ml olive oil; 140g peanut butter; 1 1/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce); Juice of 1 lime; 1 tsp fish sauce; Micro coriander, to serve

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by Warren Mendes

delicious. team

Apr 13, 2016

"Don't waste time threading small pieces of meat onto skewers, this steak version's super quick and easy to make," says Warren Mendes.

1 each long red and green chillies, thinly sliced
1/3 cup (80ml) apple cider vinegar
4 x 200g rump steaks
3 garlic cloves, crushed
2 tbs honey
1/4 cup (60ml) extra virgin olive oil
1/2 cup (140g) crunchy peanut butter
1 1/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce)
Juice of 1 lime
1 tsp fish sauce
Micro coriander, to serve

Method

1.

Combine chilli and vinegar in a bowl. Set aside to pickle.
2.

Preheat a barbecue or chargrill pan to medium-high heat. Slice each steak into 3 long strips, then thread onto skewers. Combine the garlic, honey and 1 tbs oil in a bowl. Season and brush over skewers. Cook skewers for 2-3 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 3 minutes.
3.

Meanwhile, to make satay, combine peanut butter, Sriracha, kecap manis, lime juice, fish sauce and 1/4 cup (60ml) water in a bowl. Season.
4.

Serve skewers drizzled with Sriracha satay, pickled chilli and micro coriander.