Satay Steak Skewers

Ingredients (serves 4)

  • 1 red chilli, thinly sliced
  • 1 green chilli, thinly sliced
  • 1/3 cup apple cider vinegar
  • 600g rump steak
  • 3 garlic cloves, crushed
  • 2 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 50g crunchy peanut butter
  • 1 1/2 tablespoons each Sriracha and kecap manis (Indonesian sweet soy sauce)
  • Juice of 1 lime
  • 1 tablespoon fish sauce
  • Coriander, to serve
  • 12 metal skewers
  • 8 cups garden salad (lettuce, carrot, cucumber, red onion and/or capsicum)

Method

Step 1: Combine chilli and vinegar in a bowl. Set aside to pickle.
Step 2: Preheat a barbecue or chargrill pan to medium-high heat. Slice each steak into 3 long strips, then thread onto skewers.
Step 3: Combine the garlic, honey and 1 tablespoon of 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.
Step 4: Meanwhile, to make satay, combine peanut butter, Sriracha, kecap manis, lime juice, fish sauce and 60ml water in a bowl. Drizzle skewers with Sriracha satay, pickled chilli and micro coriander.
Step 5: Serve skewers with garden salad.

Nutritional Guide - Per Serve
Energy: 439cal
Protein: 43.4g
Fat: 20.9g
Saturated Fat: 3.9g
Carbohydrate: 16.7g
Sugars: 15.7g
Sodium: 910mgg
Fibre: 4.7g




 

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