Hot Beef Satays
Author: George Payne
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
- 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.
- 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.
- 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.
- Cooking times: Based on a 2cm/¾inch thick steak:
- Rare - 2½ mins each side
- Medium - 4 mins each side
- Well done - 6 mins each side
