Beef Skewers for the BBQ (with a Satay Option)
Introduction
Beef skewers are cubes of marinated steak threaded onto skewers, often with capsicum and onion, and grilled hot and fast so the outside chars while the centre stays pink and juicy.
For the BBQ, grass-fed rump is the cut to buy: full of flavour, firm enough to hold on a skewer and great value when you cut it yourself.
This recipe uses 3cm cubes, a quick garlic, lemon and soy marinade and 8 to 10 minutes on a hot grill. An easy peanut satay sauce turns the same skewers into a summer beef satay.
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Also Featured in This Recipe
Ingredients
For 6 servings
- 1kggrass fed rump or rostbifftrimmed and cut into 3cm cubes
- 1/4 cup (60ml)olive oilmarinade
- 3garlic clovescrushed (marinade)
- 1lemonzested and juiced (marinade)
- 2 tbspsoy saucemarinade
- 1 tspdried oreganomarinade
- 1 tspsmoked paprikamarinade
- 1/2 tspfreshly ground black peppermarinade
- 2red capsicumscut into 3cm pieces
- 2red onionscut into 3cm wedges
- sea saltto season
- 1/2 cup (130g)smooth peanut buttersatay sauce, optional
- 1 cup (250ml)coconut milksatay sauce, optional
- 1 tbspsoy saucesatay sauce, optional
- 2 tspbrown sugarsatay sauce, optional
- 1limejuiced (satay sauce, optional)
- 1 smallred chillifinely chopped (satay sauce, optional)
Utensils
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- 12 bamboo or metal skewers (25cm)
- Sharp knife and chopping board
- Large mixing bowl
- Shallow dish for soaking the skewers
- Small saucepan
- BBQ with a grill or chargrill plate
- Long tongs
- Digital probe thermometer
- Serving platter and foil
Cooking Steps
Cube the beef
Trim the fat and any sinew from the rump. If you are using a whole rump, separate the muscles along their natural seams first. Cut the beef into even 3cm cubes so every piece cooks at the same rate.
Marinate
Whisk the oil, garlic, lemon zest and juice, soy sauce, oregano, paprika and pepper in a large bowl. Add the beef, toss to coat, then cover and refrigerate for 2 hours, or up to 4 hours.
Soak the skewers
If you are using bamboo skewers, soak them in water for at least 30 minutes so they do not burn on the BBQ. Metal skewers need no soaking.
Thread the skewers
Thread the beef onto 12 skewers, about 4 cubes per skewer, alternating with pieces of capsicum and onion. Leave a small gap between pieces so the heat reaches every side, then season with salt.
Make the satay sauce (optional)
Combine the peanut butter, coconut milk, soy sauce and sugar in a small saucepan over low heat. Stir for 3 to 4 minutes until smooth and warmed through, then stir in the lime juice and chilli. Thin with a little water if needed.
Grill and turn
Heat a BBQ grill or chargrill plate to high for 10 minutes and oil the bars. Cook the skewers for 8 to 10 minutes, turning every 2 minutes, until charred on all sides and a probe in the thickest cube reads 57C for medium rare.
Rest and serve
Move the skewers to a platter, cover loosely with foil and rest for 5 minutes. Serve with the satay sauce on the side.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Which cut of beef is best for skewers? +
Rump is the best cut of beef for skewers. It has plenty of flavour, a firm texture that holds on the skewer, and it stays tender when cooked hot and fast to medium rare. Rostbiff, the trimmed rump centre, gives the neatest cubes. Scotch fillet works but costs more, while slow-cooking cuts such as chuck turn chewy on the grill.
How do you make the best beef skewers? +
The best beef skewers start with even 3cm cubes of rump, marinated for 2 to 4 hours and threaded with small gaps so the heat reaches every side. Grill them over high heat, turning every 2 minutes, and pull them when the thickest cube reads about 57C for medium rare. Rest them for 5 minutes before serving.
How long do beef skewers take on the BBQ? +
Beef skewers with 3cm cubes take about 8 to 10 minutes on a BBQ preheated to high, turning every 2 minutes, for medium rare. Thinner satay-style strips need only 2 to 3 minutes per side. Cooking times vary with the heat of your BBQ, so check the thickest piece with a probe thermometer rather than relying on the clock.
How do you get crispy, charred beef skewers? +
For crispy, charred beef skewers, pat the marinated cubes dry before threading, preheat the BBQ to high for a full 10 minutes and oil the bars. Leave the skewers alone for 2 minutes before each turn so a crust can form. Keep sugary glazes for the final minute, because they burn long before the beef is cooked.
What is the difference between beef skewers and beef satay? +
Beef skewers, also called beef kebabs, are cubes of marinated beef grilled on a skewer, often with vegetables. Beef satay is a South-East Asian style of skewer, usually thinner strips marinated with spices such as coriander and turmeric and served with a peanut sauce. Both suit rump, and satay cooks faster because the strips are thinner.
