What you need:
750 g rump steak
MARINADE
1/2 teaspoon grated lemon rind
1 onion, grated
2 tablespoons soy sauce
1 tablespoons peanut oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 clove garlic, crushed
1 teaspoon brown sugar
2 tablespoons crunchy peanut butter
SIMPLE SATAY SAUCE
1 1/2 cups crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon sambal olek or chilli sauce
2 teaspoons garlic powder
2 teaspoons onion powder 2 tablespoons brown sugar
1 teaspoon shrimp sauce (optional)
1/2 cup canned coconut milk
extra 1/2 cup water, for thinning
1 Cut the rump steak into small cubes, about 1 cm square.
2 To make Marinade: Place all the ingredients in a small bowl and mix well or blend in a food processor or blender until smooth. Pour over the prepared meat and allow to marinate for 1 hour.
3 Thread meat onto soaked bamboo skewers, allowing a little room between each one and leaving about half die skewer free. Cover and refrigerate until ready to barbecue.
4 To make Simple Satay Sauce: Heat peanut butter in a small pan together with the remaining ingredients, using the water to thin it down to a pouring consistancy. Use as desired. Serve warm. 5 When ready to serve, cook satays over a moderate preheated barbecue, turning occasionally until nicely browned. Serve with satay sauce.