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Beef steak with satay sauce and sprout salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Effortlessly prepare juicy steak, then generously coat with savory satay sauce for a delicious meal without skewers.
Ingredients:
  • 400ml can coconut milk
  • 42.00 gm Thai red curry paste
  • 31.20 gm smooth peanut butter
  • 12.20 gm fish sauce
  • 10.00 gm caster sugar
  • 2 tsp tamarind purée
  • 125.00 ml roasted unsalted peanuts, finely chopped, plus extra to serve
  • 20.00 ml kecap manis
  • 18.20 gm peanut oil
  • 700g beef rump steak, trimmed
  • 200g mixed baby tomatoes, halved
  • 1 Lebanese cucumber, roughly chopped
  • 60g baby spinach
  • 187.50 ml bean sprouts, trimmed
  • 165.00 ml fresh coriander leaves
  • Lime wedges, to serve
Instructions:
  • Bring the coconut milk to a gentle boil in a saucepan over medium heat. Add the paste and cook for 5 minutes, stirring occasionally. Mix in the peanut butter, fish sauce, sugar, tamarind, and peanuts. Continue cooking and stirring for another 10 minutes until slightly thickened. Transfer to a bowl and drizzle with kecap manis.
  • Liberally coat the steak with oil. Preheat a large chargrill pan or frying pan over high heat. Sear the steak for 3 to 4 minutes on each side for a medium doneness or until cooked to your preference. Tent loosely with foil and let it rest for 5 minutes before slicing.
  • On a large serving platter, mix together tomato, cucumber, spinach, sprouts, and half of the coriander. Place the steak on top. Drizzle with satay sauce and sprinkle with the remaining coriander. Serve with lime wedges.

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