Grilled Beef Medallion Skewers with Cashew Satay Sauce

Ingredients

• 1 pack Silver Fern Farms Beef Medallions
• 250g packet vermicelli

Marinade:

• 3 Tbsp soy sauce
• 2 tsp red curry paste
• 2 cloves garlic, crushed
• 1 tsp ground turmeric
• 1 tsp sesame oil
• 1 stalk lemon grass, finely chopped
• 2 tsp grated palm sugar or brown sugar

Cashew satay sauce:

• 1 cup dry roasted cashew nuts
• 2 cloves garlic, chopped
• 1 large red chilli, chopped finely
• 1 Tbsp tamarind paste
• 1 cup coconut milk
• 40g grated palm sugar or brown sugar
• 1 Tbsp kecap manis
• 1 Tbsp lime juice

To serve:

• Lime wedges
• Sliced red chilli, mint and coriander sprigs 

Method

To prepare the marinade, combine soy sauce, curry paste, garlic, turmeric, sesame oil, lemon grass and palm sugar or brown sugar in a medium bowl.

Remove Silver Fern Farms Beef Medallions from the fridge and cut into 2 cm cubes, add to the marinade, and toss to coat. Refrigerate for 1 hour before threading onto skewers. Bloom at room temperature for 10 mins.

To prepare the cashew satay sauce, crush the cashews in a food processor. Heat oil in a medium fry pan over med-low heat. Add garlic and cook until pale golden. Add chilli, tamarind, crushed cashew nuts, coconut milk, sugar and kecap manis. Cook, stirring, for 4 - 5 mins until the sauce thickens. Stir in lime juice and season to taste.

Meanwhile, prepare vermicelli following the directions on the pack. Drain and set aside.

Heat a BBQ or grill pan to med-high heat. Cook skewers for 2 – 3 mins on each side for med-rare.

Serve skewers on a bed of vermicelli. Drizzle over the sauce and garnish with lime wedges, sliced red chilli, mint and coriander.