Step 1

Remove steak from the refrigerator to come to room temperature.

Step 2

Meanwhile, prepare the satay sauce by combining all ingredients in a small saucepan over medium heat and stirring to combine.

Step 3

Simmer for 10 minutes and set aside.

Step 4

In a medium bowl, combine 4 tablespoons of satay sauce with vegetable oil, and lime juice or apple cider vinegar. Add the turmeric and mix to combine.

Step 5

Add the rump steak to the bowl and toss through to coat with the sauce.

Step 6

Heat a little oil in a large fry pan over medium-high heat.

Step 7

Add the steaks to the pan and cook for two minutes on one side before flipping and cooking for two minutes on the other side.

Step 8

Lower the temperature to medium and continue cooking for around 3 minutes for medium rare (or use the temperature guide below to cook to your preferred doneness).

Step 9

Remove rump steaks from the pan, allow to rest for 4 minutes, then slice ready for serving and season to taste.

Step 10

Share all ingredients across four meal prep containers, add extra satay sauce for dipping vegetables, and store for up to five days.

Step 11

If you want to eat the dish warm, place all ingredients into a warm pan and toss until the ingredients have come to temperature. Alternatively, we suggest you simply toss together and enjoy chilled.