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 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.

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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.