Beef Satay

Makes me think of Bali! Prep time doesn't include marinating time.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  kg rump steak

• Marinade

• 2  tablespoons tomato paste
• 3  tablespoons tomato sauce
• 3  teaspoons curry powder
• 1⁄2 teaspoon chili powder
• 1  teaspoon garam masala
• 2  teaspoons ground cumin
• 1  garlic clove
• 3  tablespoons white vinegar
•  salt
•  pepper
• 2  tablespoons  oil
• 1  teaspoon soy sauce
• 1  tablespoon water
• 3  tablespoons  oil, extra

• Sate Sauce

• 30  g butter
• 1  medium onion
• 4  tablespoons peanut butter
• 1⁄2 teaspoon chili powder
• 1⁄3 cup malt vinegar
• 3  tablespoons sugar
• 1  teaspoon soy sauce
•  salt
•  pepper
• 1  cup water
• 3  tablespoons  oil, extra

Directions

1. Remove all fat from meat.
2. Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
3. Mix remaining ingredients marinade ingredients together (except for extra oil).
4. Add meat; mix well.
5. Let stand overnight or for several hours.
6. Drain marinade from meat; reserve marinade for sauce.
7. Thread meat on bamboo skewers.
8. Put under hot grill; grill until golden brown and cooked through.
9. Turn skewers frequently, brushing with extra oil.
10. Serve with Sate Sauce.
11. Sate Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
12. Add remaining ingredients; mix well.
13. Add reserved marinade; stir until combined.
14. Bring to boil; boil uncovered 5 minutes or until sauce is thick.
15. Serve hot or cold.
16. Serves 6.