SKIPPY® Brand Peanut Butter

SKIPPY® Barbequed Beef Satay with Spicy Peanut Sauce

SKIPPY® Grilled Beef Satay and Spicy Peanut Sauce tastes better than anything at the restaurant but does involve a few more dishes to clean up after. We believe it's more than a fair trade, and your tastebuds will agree.

Recipe image


  • 455g beef topside steak, 2.5 cm (1 inch) thick
  • 295 ml Italian salad dressing
  • 1 rounded tablespoon light brown sugar
  • 2 tablespoons finely chopped fresh coriander
  • 1 tablespoon finely chopped peeled root ginger
  • 1/4 teaspoon hot or mild curry powder
  • 1/4 teaspoon ground chilli
  • 1 large cucumber, peeled, seeded and diced
  • 50g finely chopped red onion


  1. Prepare the barbecue. Cut the steak into strips about 3 mm wide.
  2. To make the marinade, in a small bowl, whisk together 120 ml dressing, the brown sugar, 1 tablespoon coriander and the root ginger.
  3. In a large, shallow, non-aluminium baking dish or plastic bag, combine 60 ml marinade and the steak; turn to coat. Cover the dish or seal the bag; marinate in the refrigerator, turning occasionally, for 2 hours. Refrigerate the remaining marinade. Meanwhile, in a small bowl, blend together the peanut butter, 120 ml dressing, the curry powder and the chilli.
  4. Remove the steak from the marinade; discard the marinade. Thread the steak on skewers. Barbecue the steak, turning once and brushing frequently with the refrigerated marinade, for 2 minutes or until the steak is cooked to the desired degree. Serve with the peanut sauce and, if desired, Cucumber Relish.
  5. To make the relish, in a small bowl, combine the cucumber, onion and remaining dressing and 1 tablespoon coriander; refrigerate.