appetite magazine
Hot Beef Satays
 
 
Author:
Ingredients
  • 450g lean beef sirloin, rump or topside steaks, cut into
  • 2½cm cubes
  • for the marinade
  • 30ml coconut milk
  • 5ml light soft brown sugar
  • 1 red chilli, de-seeded 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
Method
  1. Combine 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.
  2. Cover and marinate in the refrigerator for 20 mins. Cook the steaks according to preference on a pre-heated grill or barbecue, turning once. Serve scattered with extra coriander leaves and chopped red chilli, crusty bread and a spinach and tomato salad.
  3. Note: If you're using wooden skewers, soak them in cold water for 20-30 mins beforehand so they don't burn on the grill.
  4. Cooking times: Based on a 2cm/¾inch thick steak:
  5. Rare - 2½ mins each side
  6. Medium - 4 mins each side
  7. Well done - 6 mins each side
Recipe by appetite magazine at https://www.appetitemag.co.uk/hot-beef-satays/