Hot Beef Satays
Serves: 4 Prep Time: 10 minutes Cook Time: 6 minutes
Marinated in coconut milk and chilli, these skewered beef cubes will make a great barbecue addition.
Ingredients
- 450g/1lb lean beef sirloin, rump or topside steaks, cut into 2.5cm/1inch cubes
- For the Marinade:
- 30ml/2tbsp coconut milk
- 5ml/1tsp light soft brown sugar
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, peeled and finely crushed
- Salt and freshly milled black pepper
- 1 large handful freshly chopped coriander
- Extra coriander leaves and finely chopped red chilli, to garnish
Cooking Times
Based on a 2cm/¾inch thick steak
Rare
2½ minutes on each side Medium
4 minutes on each side Well done
6 minutes on each side Cooking Times
Based on a 2cm/¾inch thick steak
Rare
2½ minutes on each side Medium
4 minutes on each side Well done
6 minutes on each side Method
- Prepare the marinade ingredients in a large shallow bowl.
- Thread equal amounts of the beef cubes onto 4 short metal or wooden skewers, place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for 20 minutes.
- Cook the steaks according to preference on a preheated grill or barbecue, turning once.
- Serve the satays scattered with extra coriander leaves and chopped red chilli.
- Serve the satays with crusty bread and a spinach and tomato salad with elderflower dressing
Method
- Prepare the marinade ingredients in a large shallow bowl.
- Thread equal amounts of the beef cubes onto 4 short metal or wooden skewers, place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for 20 minutes.
- Cook the steaks according to preference on a preheated grill or barbecue, turning once.
- Serve the satays scattered with extra coriander leaves and chopped red chilli.
- Serve the satays with crusty bread and a spinach and tomato salad with elderflower dressing
Notes
If using wooden skewers soak in cold water for 20-30 minutes.
