Satay Beef Steak with Cucumber Salad

Satay Beef Steak with Cucumber Salad


Serves: 4


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



  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.



 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.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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