Open Today 7.00am - 9.00pm

Opening Hours

Today7.00am - 9.00pm
Sunday7.00am - 9.00pm
Monday7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Thursday7.00am - 9.00pm
Friday7.00am - 9.00pm

Rump Steak Kebabs with Fresh Pineapple Salsa

Serves 4
Prep time: 1 hour
Cooking time: 10 minutes

Juicy nuggets of beef get topped with a spicy pineapple salsa and crunchy peanuts, then wrapped in lettuce leaves. Cooking the reserved marinade adds a glorious sticky glaze.



  • ¾ cup fresh orange juice
  • 2 tablespoons tomato paste
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoon fish sauce
  • 1 tablespoon sriracha chilli sauce
  • 2 cloves garlic, crushed
  • 2 tablespoons grated fresh ginger
  • 800 grams rump or sirloin steaks, fat trimmed and cut 2cm pieces
  • sea salt and ground pepper
  • To serve:
  • ½ pineapple, finely diced
  • 1 long red chilli, finely chopped
  • 2 spring onions, finely chopped
  • cos lettuce leaves, toasted sesame seeds, chopped roasted peanuts and cooked rice noodles and bok choy
  • 12 x 15cm wooden skewers soaked in cold water for 20 minutes
View the method
  1. Combine all the ingredients except the steak, in a large bowl. Season with salt and pepper. Add the meat and turn to coat well and marinate for 1 hour. Thread the meat on to skewers.  
  2. Tip the marinade left in the bowl into a small saucepan. Bring to the boil and simmer for 10 minutes until reduced and syrupy. Set aside. 
  3. Cook the kebabs on a lightly greased preheated grill pan or barbecue for 2 minutes each side or until cooked to your liking. 

To serve: Combine the pineapple, chilli and spring onions. Place the skewers in the lettuce leaves and spoon over the warm cooked marinade. Top with the pineapple salsa, sesame seeds and peanuts. Serve with the rice noodles and bok choy.  

Back to ingredients