Beef satay sticks with cool salad recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 5 min

Nutrition per portion

Calories 636 kCal 32%
Fat 32g 46%
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  • 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.

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