Ingredients

· 4 each red and green chillies

· 1/3 cup apple cider vinegar

· 4 x 200 g rump steaks

· 3 garlic cloves

· 2 tablespoons honey

· ¼ cup olive oil

· ½ cup peanut butter

· 1½ tablespoons sriracha

· 1½ tablespoons soy sauce

· Juice of 1 lime

· 1 teaspoon fish sauce

· Coriander to serve

Method

Combine chilli and vinegar in a bowl. Set aside to pickle. Preheat a char grill pan to medium-high heat. Slice each steak into long strips, then thread onto skewers. Combine garlic, honey and one tablespoon oil in a bowl. Season and brush over skewers. Cook for three minutes or more each side until cooked to your liking. Let rest, loosely covered with foil, for three minutes. Meanwhile, to make satay, combine peanut butter, sriracha, soy sauce, lime juice, fish sauce and ¼ cup water in a bowl. Season and serve skewers drizzled with sriracha satay, pickled chilli and coriander.