Satay steak skewers

 

INGREDIENTS

• 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
• 11/2 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.

How to prepare garlic

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.