Thai Marinated Steak Skewers With Peanut And Lime Dressing
Servings 6 people
- 1 kg rump steak
- 6 cloves garlic peeled and finely chopped
- 3 cm ginger peeled and finely chopped
- 10 lime leaves roughly chopped
- 1 red chilli roughly chopped
- 150 ml soy sauce
- 2 tbsp rice-wine vinegar
- 1 tbsp mirin
- 75 ml maple syrup
- 40 ml lime juice
- 1.5 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 0.5 tbsp rice-wine vinegar
- 1 tbsp lime juice
- 1 clove garlic peeled and finely chopped
- 2 spring onions finely chopped
- 1 red chilli finely chopped
- 1 tbsp roasted salted peanuts roughly chopped
- 1 tbsp pumpkin seeds toasted and roughly chopped
- Cut the meat against the grain into 5mm-thick slices, removing any silverskin or gristle as you go. Mix all the marinade ingredients in a non-reactive container, then add the meat and toss to coat. Leave to marinate for at least two hours (and up to two days).
- For the dressing, mix the first five ingredients in a small bowl. In a separate small bowl, mix the spring onions, chilli, peanuts and pumpkin seeds. Add half this mixture to the soy sauce mixture and set the rest aside – you’ll use it as a garnish.
- Drain the meat in a sieve set over a medium saucepan to catch the marinade in the pan; discard the aromatics. Put the marinade on a medium-high heat, bring to a simmer and cook for about three minutes, until reduced and thickened to the consistency of a glaze.
- Thread the meat on to the soaked skewers (about 80g meat per skewer), then brush with a little oil and grill on the barbecue for about four minutes, turning a few times and basting with the reserved glaze until the meat has deep char marks and is golden brown all over. Leave to rest for a few minutes, then transfer to a serving plate.
- Drizzle the dressing over the meat, sprinkle the reserved herb and peanut mixture on top, and serve hot.