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
- 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.
- Using a vegetable peeler, cut cucumbers into ribbons. Place cucumber, coriander, chilli and remaining lime juice in a bowl. Toss to combine.
- 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.
- Serve beef with cucumber mixture, steamed jasmine rice and lime wedges.
Tips
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result
Note: Not all images displayed on this page utilise Cape Grim Beef.
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In fact, the marbling makes it foolproof.
Mike Smith, Wavell Heights Quality Meats
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161 Spring St
Melbourne
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50 Albert Rd
South Melbourne
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour