It’s summer time and the living is easy! With barbecues in full swing, what better than a true summer sizzler for our latest offering, a delicious recipe for Hot Beef Satays that is just perfect for the BBQ – or the grill if our typical British weather takes a turn for the worse.
We still have some succulent beef from Dexter cattle in the shop, which is ideal for this recipe, again provided courtesy of the Butchers Q Guild, of which our shop is a long-standing member.
By the way, we’re delighted to report that in the Q Guild’s annual BBQ Competition our Smoked Brisket Burger, champion in the north-east heat, progressed to become a national runner-up in the 2016 UK finale.
Hot Beef Satays
What you’ll need
450g/1lb lean beef sirloin, rump or topside steaks, cut into 2.5cm/1inch cubes
For the Marinade: 30ml/2tbsp coconut milk
5ml/1tsp light soft brown sugar
1 red chilli, deseeded 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
Prep Time: 10 minutes. Cook Time: 6 minutes
Prepare the marinade ingredients in a large shallow bowl. Thread equal amounts of the beefcubes onto 4 short metal or wooden skewers, place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for 20 minutes.
Cook the steaks according to preference on a pre-heated grill or barbecue, turning once. Serve the satays scattered with extra coriander leaves and chopped red chilli, crusty bread and a spinach and tomato salad with elderflower dressing.
NOTE: If using wooden skewers soak in cold water for 20-30 minutes.
COOKING TIMES: Based on a 2cm/¾inch thick steak: Rare 2½ minutes on each side Medium 4 minutes on each side Well done 6 minutes on each side