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Item price
70pPrice per unit
70p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the salad onions and steak in a bowl with the vegetable oil, 1 tbsp soy sauce and 2 tsp chilli & garlic sauce. Toss to coat, then cover and chill for 30 minutes. Prepare and light the barbecue. For the satay sauce, in a bowl whisk together the peanut or almond butter, 1 tbsp soy sauce, 1½ tsp chilli & garlic sauce, rice vinegar and 3-4 tbsp water to loosen; cover and set aside. Thread the steak onto 4 long metal skewers (or soaked wooden skewers), alternating with a few of the salad onions. Discard any excess marinade. Brush the grill rack with oil, then barbecue, turning every 2 minutes, for 6-8 minutes (for medium), until charred and all cut sides of the meat are well-cooked. Serve with the sauce.
Typical values per item when made using specific products in recipe
Energy | 1,567kJ/ 375kcals |
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Fat | 21g |
Saturated Fat | 5.6g |
Carbohydrates | 6.6g |
Sugars | 4.9g |
Fibre | 2g |
Protein | 38g |
Salt | 1.8g |
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