Please wait, the site is loading...
Serves: 6
Prep time: 1 hr
Total time:
Recipe photograph by Kris Kirkham
Recipe by Sarah Cook
You can use any lean beef steak cuts in this recipe, so look out for any special deals (but adjust the cooking time according to the thickness of the meat). If making this as a standalone main, serve it with some salad leaves plus warm flatbreads, chapatis or soft naan, or just a big bowl of jasmine rice
Serves: 6
Prep time: 1 hr
Total time:
See more recipes
Mains Beef Gluten-free BBQ Summer Dairy-free Under 600 calories
Nutritional information (per serving)
Calories
505Kcal
Fat
31gr
Saturates
13gr
Carbs
25gr
Sugars
15gr
Fibre
6gr
Protein
30gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
See more of Sarah Cook’s recipes
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
See more of Sarah Cook’s recipes
Rate this recipe
Ingredients
- 350g dairy-free coconut yogurt
- 150g Massaman curry spice paste
- 1½ tsp ground turmeric
- 1 tsp fine sea salt
- 4 tbsp vegetable oil, plus extra to brush
- 3 limes
- 3 tsp finely grated root ginger or ginger paste
- 2 x 450g Big Daddy Beef Rump Steaks, trimmed of fat and cut into 3cm chunks
- 2 aubergines
To serve
- 1 x 30g pack coriander
- about 20g fresh mint
- ½ tsp caster sugar
- 2 tbsp tamarind paste
- 100g tomato ketchup
- 1 tsp clear honey
- 50g cashews, toasted and roughly chopped
- 2-3 tbsp ready-made crispy onions*
- 1 lemon, cut into wedges
Step by step
Get ahead
Marinate the beef up to 24 hours before and the aubergines a few hours ahead. Both serving sauces will keep in the fridge for a few days.
- For the marinade mix 100g of the yogurt with the curry paste, turmeric, salt, 2 tablespoons of oil, the juice of 1 lime and 2 teaspoons of the ginger. Put half of the marinade in a container and add the beef chunks. Mix to thoroughly coat, cover and marinate for up to 24 hours, or at least 2 hours. Chill the rest of the marinade.
- A few hours before you want to barbecue, cut the aubergines into 3-4cm chunks and mix with the other half of the marinade plus 2 tablespoons of oil. If using bamboo skewers, soak for 20 minutes.
- Get the accompaniments ready. Blend the remaining 250g of yogurt with the coriander, (both leaves and stalks), about 20 mint leaves, the juice and zest from a second lime, the last teaspoon of ginger, plus the caster sugar and 1 tablespoon of water. In another bowl, mix together the tamarind paste, ketchup and honey or maple syrup.
- Thread the beef and aubergine chunks onto separate skewers and season with salt and pepper. Brush the aubergine skewers with oil.
- Fire up a barbecue to a medium-high heat. Grill the skewers, turning, for about 8 minutes for medium- cooked beef (or longer if preferred). The aubergines should be charred and soft; they may take a little longer. Transfer to a platter as they are done.
- Scatter the beef and aubergines with the cashews, crispy onions and remaining mint leaves. Serve with lemon and lime wedges, the tamarind ketchup and yogurt sauce.
*Omit crispy onions if gluten-free
Make it vegan
For the aubergine skewers, use a vegan rendang paste (instead of massaman paste, which contains fish sauce) and maple syrup instead of honey. Cook the aubergine skewers separately from the meat ones
More BBQ recipes
