Satay Beef Steak with Cucumber Salad

Serves: 4

Ingredients

¼ cup satay sauce
2 ½ tablespoons lime juice
600g rump steak
3 Lebanese cucumbers
½ cup fresh coriander leaves
1 long red chilli, halved, deseeded, thinly sliced

Method

1. Combine satay sauce, 1 tablespoon lime juice and 1 tablespoon cold water in a glass or ceramic dish. Add beef. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits.
2. Using a vegetable peeler, cut cucumbers into ribbons. Place cucumber, coriander, chilli and remaining lime juice in a bowl. Toss to combine.
3. Heat a greased barbecue plate or chargrill over medium-high heat. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice.
4. Serve beef with cucumber mixture, steamed jasmine rice and lime wedges.

Tips

 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.