California walnuts are the centrepiece of this dish, with the mild, nutty flavour of the walnut satay style sauce complimenting the steak so well. A twist on a classic usually made using peanuts, the walnuts add a smooth, moreish texture to the sauce - once you’ve made this version you will never go back.
Course Starter
Prep Time 40 minutesminutes
Servings 4people
Calories 614kcal
Ingredients
You’ll need:
For the steak marinade:
1tbspgrated ginger
1garlic cloveminced
2tbspsoy sauce
½tspchilli powder
Juice of 1 lime
2tbspsoft brown sugar
1tbspfish sauce
500gsirloin steakcut into thin strips
For the satay sauce:
100gCalifornia walnuts
50mlwalnut oil
20mlwater
1heaped tbsp red curry paste
2tspgrated ginger
1tspground nut oil
150mlcoconut milk
2tbspsoy sauce
1tspbrown sugar
Juice of half a lime
You’ll also need:
Around 12 metalor soaked bamboo skewers
1red chillideseeded and finely sliced
A handful of corianderroughly chopped
A handful of California walnutstoasted and roughly chopped
Instructions
Method1. Mix together the steak marinade ingredients and coat the steak strips, leaving to marinate for 30 minutes.2. Meanwhile, to make the satay sauce place the California walnuts, walnut oil and water into a food processor and blitz until you have a smooth walnut paste, then leave aside. 3. Place the red curry paste, ginger and ground nut oil into a medium-sized saucepan and sauté for 1-2 minutes over a medium heat. Whisk in the coconut milk, soy sauce, brown sugar, lime juice and walnut paste and reduce to the lowest heat setting, allowing to simmer. Stir occasionally to ensure a smooth consistency – the sauce should thicken as it is heated.4. Thread the steak onto the skewers. Preheat a large griddle pan over a medium to high heat and cook the skewers for 1-2 minutes, brushing them with excess marinade as you go. 5. Plate the skewers alongside the California walnut satay sauce (also drizzling some on top) and top with the red chilli, coriander and toasted California walnuts to serve.