Grilled Steak Satay
over Smashed Cucumber-Peanut Salad
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Nothing beats a summertime satay—this Indonesian fave is best enjoyed outside in the warm evening air. Grilling the steaks on the barbecue enhances the effect of the rich peanutty sauce. The side salad steps in to refresh with cucumbers and lime.
We will send you:
- 2 Top sirloin beef medallions
- 1 Scallion
- 1 Lime
- 3 Cucumbers
- 15g Minced lemongrass
- 25g Chopped peanuts
- 60ml Coconut curry sauce
- 30g Peanut butter
- 160g Jasmine rice
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Mustard • Peanuts
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
33 g
Saturated Fat
10 g
Sodium
470 mg
Total Carb
88 g
Sugars
10 g
Protein
47 g
Fibre
5 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the lemongrass and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; smash until slightly flattened. Cut into large chunks.
- Thinly slice the scallion crosswise.
- Juice the lime.
Grill the steaks
- Pat the steaks* dry; season with the spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Make the satay sauce
- Meanwhile, in a small bowl, combine the peanut butter, honey, coconut curry sauce, remaining lemongrass, 2 tbsp water (double for 4 portions) and S&P.
Make the smashed cucumber salad
- In a medium bowl, combine the cucumbers, scallion, peanuts, lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the steaks and smashed cucumber salad.
- Serve the satay sauce on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
