25 May 2021
25 Minutes | easy | Serves 2
Sirloin is a lovely cut for skewering, as it stays really soft and cooks quickly – leave it a little pink in the middle, if you like. The satay sauce is simple to put together, and rich with coconut and peanuts, yet freshened with lime.
Combine the lemongrass and all the marinade ingredients except the steak with some salt in a blender and whizz to a paste.
Trim any fat from the steak and cut into 1cm thick strips against the grain. Marinate overnight or for as long as you can.
Heat a splash of neutral oil in a wok and cook the shallots and garlic for a minute or so, stirring. Turn the heat down low and add the coconut milk and peanut butter, mixing until smooth.
Add the lime juice, sugar and soy sauce, followed by the ground coriander. Mix well and cook gently, stirring, for a couple of minutes. Set aside, covered, until the beef is ready.
Once ready to cook, heat two gas burners on the Jupiter Outback BBQ and set the heat to high.
Thread the beef onto skewers and cook over direct heat for a few minutes each side, or until cooked to your liking.
Serve immediately with the satay sauce.
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