Kebabs

Indonesian Miso Skewers with a Creamy Peanut Sauce

Substitute skirt steak with rump or ribeye.

    Recipes
    Recipes

    Method

    1. Start by making the marinade, mix miso paste, honey, fish sauce and cayenne pepper together in a bowl until well combined and pour into a zip lock bag.
    2. Lay the skirt steak on a chopping board, remove any excess fat and slice the steak into strips approximately 15cm long, 4cm wide and 2cm thick.
    3. Transfer the beef to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for about 1 to 2 hours to marinate, the longer the better.
    4. Add all the peanut sauce ingredients (except for the lime juice) to a small saucepan. Simmer over a medium heat for about 3 to 5 minutes, whisking constantly until the ingredients are combined.
    5. Remove the saucepan from the heat, stir in the lime juice and transfer the sauce to a small bowl to cool.
    6. Prepare the kebabs by weaving the marinated beef strips onto the skewers.
    7. Add a splash of sesame seed oil to a hot griddle pan and grill the skewers in batches, turning to cook on all sides to your preferred doneness; it will take approximately 6 minutes for medium which is recommended.. Add a splash of sesame seed oil to a hot griddle pan and grill the skewers in batches, turning to cook on all sides to your preferred doneness; it will take approximately 6 minutes for medium which is recommended.
    8. Sprinkle sesame seeds over the beef, dip the miso skewers into the velvety satay sauce and serve with a crunchy cucumber salad and lime wedges.
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