You'll Need

• 50g / 1lb lean beef sirloin, rump or topside steaks, cut into 2.5cm / 1inch cubes

For the Marinade

• 30ml / 2 tbsp coconut milk
• 5ml / 1 tsp light soft brown sugar
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, peeled and finely crushed
• Salt and freshly milled black pepper
• 1 large handful freshly chopped coriander
• Extra coriander leaves and finely chopped red chilli, to garnish

1. Prepare the marinade ingredients in a large shallow bowl.
   
   
2. Thread equal amounts of the beef cubes onto 4 short metal or wooden skewers, place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for 20 minutes.
   
   
3. Cook the steaks according to preference on a preheated grill or barbecue, turning once.
   
   
4. Serve the satays scattered with extra coriander leaves and chopped red chilli.
   
   
5. Serve the satays with crusty bread and a spinach and tomato salad with elderflower dressing.