Ingredients

4 x Harvey Beef Scotch Fillet Steaks

12 x BBQ skewers

2 tbsp crushed roasted peanuts

Sweet chilli sauce for dipping

1 lime

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

1. Combine the marinade ingredients in a small pot, stir & warm over a gentle heat until the sugar dissolves, then refrigerate.
2. 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).
3. 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.