Satay Beef with Cucumber Salad

Serves 2

2 beef steaks

1/2 cup crunchy peanut butter

1/2 cup water

4 Tbsp garlic oil

1 tsp white vinegar

1 tsp anchovy paste (or 2 anchovies, pasted)

1/2 tsp red chilli flakes

1/2 tsp brown sugar

2 Tbsp sesame seeds, to serve

Large handful rocket lettuce

1 large cucumber, sliced into ribbons

½ bunch coriander, roughly chopped

2 Tbsp olive oil

2 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

Salt and pepper, to taste

Combine peanut butter, water, garlic oil, white vinegar, anchovy, chilli and brown sugar in a saucepan. Heat over low heat and stir until combined and thickened. Set aside to cool.

Cover beef steaks in half the satay mix. Let marinate for 30 minutes, then cook on a bbq or grill as desired. Let rest for 5 minutes then slice.

Whisk together olive oil, red wine vinegar, lemon juice, salt and pepper in a small bowl. In a large bowl, combine rocket, cucumber, coriander and vinaigrette.

Warm the remaining satay mix in the pot and whisk to combine. Place sliced beef in bowls or on plates with remaining satay sauce, sprinkled with sesame seeds. Serve with cucumber salad.