A wonderfully tasty satay dish with an added chilli twist.


  • 600 g lean rump steak (cut into 32 chunks)
  • for the marinade:
  • 8 shallots (finely chopped)
  • 6 garlic cloves (peeled, sliced)
  • 3 red chillis (de-seeded, diced)
  • 2.5cm piece of ginger or galangal (peeled and sliced)
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1/2 tablespoon chunky peanut butter
  • 1 tsp shrimp paste
  • pinch of grated nutmeg
  • 2 whole cloves
  • 2 tblsp vegetable oil
  • for the chilli peanut sauce:
  • 175 g smooth peanut butter
  • 4 tblsp sweet soy sauce (katchup manis)
  • 2 tblsp clear honey
  • 1 tsp chilli oil
  • 4 tblsp rice vinegar


  • Whizz all the marinade ingredients except the oil in a food processor, or pound with a mortar and pestle, to form a paste.
  • Heat the oil in a frying pan and sauté the mixture for about 5mins, and then allow cooling.
  • Add the beef, cover and marinate in the fridge for about three hours, or ideally overnight.
  • Remove from fridge thirty minutes before cooking.
  • Thread four cubes of beef onto each skewer.
  • Grill on the BBQ over hot coals for one to two minutes each side, until browned and cooked to your liking.
  • Serve immediately, with the chilli peanut sauce.
  • For the chilli peanut sauce:
  • Blend all the ingredients together until smooth.
  • Thin down to a sauce consistency with boiled water.
  • Cover and chill until required.

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