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Steak satay skewers

Steak satay skewers

By Aiden Sato
15’ Prep time
10’ Cook time
25’ Total time
375 Calories
1 Serving

Summary

Tender chilli-spiked beef joins forces with a simple peanut and soy dipping sauce in these barbecue skewers.
Aiden Sato 0 Followers

Step by Step

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Step 1

Put the salad onions and steak in a bowl with the vegetable oil, 1 tbsp soy sauce and 2 tsp chilli & garlic sauce. Toss to coat, then cover and chill for 30 minutes. Prepare and light the barbecue. For the satay sauce, in a bowl whisk together the peanut or almond butter, 1 tbsp soy sauce, 1½ tsp chilli & garlic sauce, rice vinegar and 3-4 tbsp water to loosen; cover and set aside. Thread the steak onto 4 long metal skewers (or soaked wooden skewers), alternating with a few of the salad onions. Discard any excess marinade. Brush the grill rack with oil, then barbecue, turning every 2 minutes, for 6-8 minutes (for medium), until charred and all cut sides of the meat are well-cooked. Serve with the sauce.

Ingredient

  • Essential waitrose salad onions
    Essential waitrose salad onions
    6
  • Smooth peanut butter
    Smooth peanut butter
    80 grams
  • British beef rump steak
    British beef rump steak
    300 grams
  • Soy sauce
    Soy sauce
    2 tbsp
  • Vegetable oil
    Vegetable oil
    1 tbsp
  • Chinese rice vinegar
    Chinese rice vinegar
    2.5 tsp
  • Cooks’ ingredients chilli & garlic sauce
    Cooks’ ingredients chilli & garlic sauce
    3.5 tsp
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