BBQ Beef Satay

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.

Ingredients

  • 500g sirloin steak
  • 2 stalks lemongrass, tough outer layers removed and finely sliced
  • 2 cloves garlic
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 tablespoon sugar
  • 1 teaspoon paprika or chilli powder
  • 1 tablespoon neutral oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 100ml coconut milk
  • 100g peanut butter
  • 50ml lime juice
  • 4 teaspoons soy sauce
  • 1 teaspoon ground coriander
  • 1 tablespoon sugar
  • Chilli flakes, to garnish
  • Neutral oil for frying

Directions

1.

Combine

Combine the lemongrass and all the marinade ingredients except the steak with some salt in a blender and whizz to a paste.

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2.

Trim

Trim any fat from the steak and cut into 1cm thick strips against the grain. Marinate overnight or for as long as you can. ​​​​​​​

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3.

Heat

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.​​​​​​​

4.

Add the lime juice

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.​​​​​​​

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5.

Once ready to cook

Once ready to cook, heat two gas burners on the Jupiter Outback BBQ and set the heat to high.​​​​​​​

6.

Thread the beef onto skewers and cook over direct heat for a few minutes each side, or until cooked to your liking.​​​​​​​

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7.

Serve

Serve immediately with the satay sauce.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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