Coconut & Turmeric Satay Porterhouse Beef Skewers with Sweet Chilli Dip
4 x Harvey Beef Scotch Fillet Steaks
12 x BBQ skewers
2 tbsp crushed roasted peanuts
Sweet chilli sauce for dipping
For the marinade
200ml coconut milk
2 tbsp brown sugar
2 tsp ground coriander
2 tsp turmeric
½ tsp sea salt
½ tsp black pepper
- Combine the marinade ingredients in a small pot, stir & warm over a gentle heat until the sugar dissolves, then refrigerate.
- Cut the porterhouse steak lengthways in half, then into vertically in to 2 cm pieces, Toss through the cooled marinade, leave for at least 1 hour (or overnight if you can).
- Thread the beef on to the skewer and cook on a very hot BBQ grill or frypan, turning regularly. Serve garnished with crushed peanuts and sweet chilli sauce and slices of lime.