455g beef topside steak, 2.5 cm (1 inch) thick
295 ml Italian salad dressing
1 rounded tablespoon light brown sugar
2 tablespoons finely chopped fresh coriander
1 tablespoon finely chopped peeled root ginger
90g SKIPPY^® Smooth Peanut Butter
1/4 teaspoon hot or mild curry powder
1/4 teaspoon ground chilli
1 large cucumber, peeled, seeded and diced
50g finely chopped red onion

Prepare the barbecue. Cut the steak into strips about 3 mm wide.
To make the marinade, in a small bowl, whisk together 120 ml dressing, the brown sugar, 1 tablespoon coriander and the root ginger.
In a large, shallow, non-aluminium baking dish or plastic bag, combine 60 ml marinade and the steak; turn to coat. Cover the dish or seal the bag; marinate in the refrigerator, turning occasionally, for 2 hours. Refrigerate the remaining marinade. Meanwhile, in a small bowl, blend together the peanut butter, 120 ml dressing, the curry powder and the chilli.
Remove the steak from the marinade; discard the marinade. Thread the steak on skewers. Barbecue the steak, turning once and brushing frequently with the refrigerated marinade, for 2 minutes or until the steak is cooked to the desired degree. Serve with the peanut sauce and, if desired, Cucumber Relish.
To make the relish, in a small bowl, combine the cucumber, onion and remaining dressing and 1 tablespoon coriander; refrigerate.

This recipe serves 4.