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1 each long red and green chillies, thinly sliced
1/3 cup (80ml) apple cider vinegar
4 x 200g rump steaks
3 garlic cloves, crushed
2 tbs honey
1/4 cup (60ml) extra virgin olive oil
1/2 cup (140g) crunchy peanut butter
11/2 tbs each Sriracha and kecap manis (Indonesian sweet soy sauce)
Juice of 1 lime
1 tsp fish sauce
Micro coriander, to serve
Combine chilli and vinegar in a bowl. Set aside to pickle.
Preheat a barbecue or chargrill pan to medium-high heat. Slice each steak into 3 long strips, then thread onto skewers. Combine the garlic, honey and 1 tbs oil in a bowl. Season and brush over skewers.
Cook skewers for 2-3 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 3 minutes.
Meanwhile, to make satay, combine peanut butter, Sriracha, kecap manis, lime juice, fish sauce and 1/4 cup (60ml) water in a bowl. Season.
Serve skewers drizzled with Sriracha satay, pickled chilli and micro coriander.