Beef satay sticks with cool salad

Beef satay sticks with cool salad

Turn a healthy salad into a filling main meal by serving it with flavoursome marinated steaks and grilled naan bread.


  • About 450g (15oz) rump or sirloin steak (3x150g/5oz steaks), trimmed of fat and sinew
  • 3tbsp soy sauce
  • 1tbsp vegetable oil
  • 1tbsp lime juice
  • 1 level tsp ground cumin
  • 1 level tsp ground coriander
  • Pinch of cayenne pepper or dried chillies
  • 1-2 cloves garlic, peeled and crushed
  • Pinch of salt
  • To serve:
  • ½ cucumber, thinly sliced
  • 3-4 Little Gem lettuces, chilled and cut into quarters
  • 6 spring onions, trimmed
  • 1 lime, cut into thin wedges
  • About 150ml (1/4 pint) ready-made satay dipping sauce
  • 4 naan breads
  • 12 bamboo skewers


  • Lay the steaks on a board, cover with cling film and bash them lightly to flatten and tenderise them. Cut each piece into at least 4 long strips about 2.5cm (1in) wide.
  • Mix the soy sauce, oil, lime juice, spices and garlic with the salt. Coat the beef in this marinade and leave for an hour, if you have time, a few hours is fine, too.
  • Heat a griddle pan or barbecue, until hot. Thread the beef strips on the skewers and cook for about 2 mins on each side until just cooked through. Warm the satay sauce, if you like.
  • Serve the beef skewers on a bed of cucumber slices with the lettuce wedges, spring onions and lime wedges, and a bowl of satay sauce. Griddle or toast the bread to serve warm.
  • Source:

    Main-course Recent