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  • Espetada goes Thai

    1 vote
    Espetada goes Thai
    Prep: 60 min Cook: 10 min Servings: 4
    by Peter Brown
    100 recipes
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    I found this on a site called Iafrica Ists a nice twist on the original Espetada is a simple dish and is made up of chunks of rump steak, rubbed with bay leaves and coarse salt, skewered on a metal skewer or on bay tree sticks and grilled over hot coals. It's usually basted with a mixture of oil, lots of garlic, chopped chilli and a little white wine… For today's dish the meat will be marinated first in a lovely Thai blend of curry paste, sugar, soy and ginger and then grilled. If there is any of the marinade left over in the dish, brush the meat with that just before taking the skewers off the heat. It's simple and delicious.

    Ingredients

    • 800g-1kg of matured rump steak, sliced into large cubes
    • For the marinade
    • 1 packet of Taste of Thai red curry paste (50G)or equivelent
    • 125ml brown sugar
    • 180ml soy sauce
    • 1 tablespoon grated fresh ginger

    Directions

    1. In a saucepan combine all the marinade ingredients and bring to the boil, stirring constantly.
    2. As soon as the ingredients are blended remove from heat and set aside to cool.
    3. When the marinade is cool brush the rump steak cubes liberally with the marinade and set aside for 1 hour, turning the meat after 30 minutes.
    4. Skewer the meat on to metal skewers and braai or grill quickly over hot coals, turning regularly until done to taste.
    5. If there is any of the marinade left over in the dish, brush the meat with that just before taking the skewers off the heat.

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