13 September, 2019
1 kg rump steak<br>Marinade<br>2 tablespoons tomato paste<br>3 tablespoons tomato sauce<br>3 teaspoons curry powder<br>1/2 teaspoon chili powder<br>1 teaspoon garam masala<br>2 teaspoons ground cumin<br>1 garlic clove<br>3 tablespoons white vinegar<br>salt<br>pepper<br>2 tablespoons oil<br>1 teaspoon soy sauce<br>1 tablespoon water<br>3 tablespoons oil, extra<br>Sate Sauce<br>30 g butter<br>1 medium onion<br>4 tablespoons peanut butter<br>1/2 teaspoon chili powder<br>1/3 cup malt vinegar<br>3 tablespoons sugar<br>1 teaspoon soy sauce<br>salt<br>pepper<br>1 cup water<br>3 tablespoons oil, extra<br>
Directions to Prepare
- Remove all fat from meat.
Cut meat into strips approx 2 1/2 cm thick, then cut each strip into 5mm pieces.
Mix remaining ingredients marinade ingredients together (except for extra oil).
Add meat; mix well.
Let stand overnight or for several hours.
Drain marinade from meat; reserve marinade for sauce.
Thread meat on bamboo skewers.
Put under hot grill; grill until golden brown and cooked through.
Turn skewers frequently, brushing with extra oil.
Serve with Sate Sauce.
Late Sauce: Heat butter in pan; add peeled and finely-chopped onion; saute gently until onion is golden brown.
Add remaining ingredients; mix well.
Add reserved marinade; stir until combined.
Bring to boil; boil uncovered 5 minutes or until sauce is thick.
Serve hot or cold.