Steak satay skewers

Name: Steak satay skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 6 salad onions, cut into 4cm lengths; 300 g packs British Native Breed Thick Cut Rump Steaks, fat trimmed, cut into 3cm chunks; 1 tbsp vegetable oil; 2 tbsp soy sauce; 3½ tsp Cooks’ Ingredients Chilli & Garlic Sauce; 80 g smooth peanut or almond butter; 2½ tsp rice vinegar

Tender chilli-spiked beef joins forces with a simple peanut and soy dipping sauce in these barbecue skewers.

5 out of 5 stars(2) Rate this recipe

Makes4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Plusmarinating + resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

6 salad onions, cut into 4cm lengths
2 x 300g packs British Native Breed Thick Cut Rump Steaks, fat trimmed, cut into 3cm chunks
1 tbsp vegetable oil
2 tbsp soy sauce
3½ tsp Cooks’ Ingredients Chilli & Garlic Sauce
80g smooth peanut or almond butter
2½ tsp rice vinegar

Put the salad onions and steak in a bowl with the vegetable oil, 1 tbsp soy sauce and 2 tsp chilli & garlic sauce. Toss to coat, then cover and chill for 30 minutes. Prepare and light the barbecue. For the satay sauce, in a bowl whisk together the peanut or almond butter, 1 tbsp soy sauce, 1½ tsp chilli & garlic sauce, rice vinegar and 3-4 tbsp water to loosen; cover and set aside. Thread the steak onto 4 long metal skewers (or soaked wooden skewers), alternating with a few of the salad onions. Discard any excess marinade. Brush the grill rack with oil, then barbecue, turning every 2 minutes, for 6-8 minutes (for medium), until charred and all cut sides of the meat are well-cooked. Serve with the sauce.

Typical values per item when made using specific products in recipe