Make the grilling thrilling: turbo-charge the flavour at your next barbecue by prepping these spicy numbers a few hours in advance.
600g trimmed chuck steak, cut into 1½cm pieces
peanut oil (for barbecue)
1 /3 cup coconut cream
coriander sprigs, to serve
For the marinade
½ tsp white peppercorns
2 garlic cloves, chopped
2 tbsp finely chopped coriander roots and stems
pinch of sea salt
2 tbsp finely grated palm sugar
1 tbsp fish sauce
1 tbsp soy sauce
2 tsp oyster sauce
For the dipping sauce
1½ tbsp thinly sliced spring onions
1½ tbsp finely chopped coriander leaves
2 tbsp fish sauce, or to taste
¼ cup of tamarind water (combine 1½ tbsp tamarind purée and 1½ tbsp water)
1 tsp grated palm sugar
2 tsp ground roasted rice
2 tsp chilli flakes
1. To make the marinade, pound the peppercorns in a mortar with a pestle until roughly ground. Add the garlic, coriander and sea salt and pound into a fine paste. Stir through the palm sugar, fish sauce, soy sauce and oyster sauce.
2. Combine the beef pieces with the marinade in a bowl, cover with cling film and refrigerate for at least three hours or overnight.
3. Soak 12 wooden skewers in water for several hours or overnight.
4. To make the dipping sauce, mix all the ingredients in a bowl. Adjust taste if necessary.
5. Preheat a barbecue on medium heat.
6. Drain beef and thread marinated pieces onto the skewers, placing them close together to prevent them from drying out while cooking.
7. Lightly oil barbecue, grill the skewers, brushing occasionally with the coconut cream and turning often, until the beef is caramelised and just cooked through, about 5-6 minutes.
8. Serve the beef skewers alongside the dipping sauce, or pour the sauce over the skewers. Garnish with sprigs of coriander. Great with a leafy salad and rice.
If you like this recipe, try Neil Perry's Spicy barbecued chicken