Bife na churrasqueira à moda de Bali com molho de sambal

Ingredientes

• 2 steaks (rump or tenderloin)
• 150 g unsalted butter
• 2 to 3 tbsp sambal badjak
• 1 tbsp ketjap manis
• White bread, in thick slices
• Salt and pepper

Modo de preparo

1. 1

   Take the steaks out of the refrigerator at least 30 minutes before grilling. Pat them dry with kitchen paper and season generously with salt and pepper.Light the BBQ and wait until you have a nice, hot core. You want direct, high heat for a good crust on the meat.Place the steaks on the hottest part of the grill. Grill them 2 to 3 minutes per side for medium-rare, depending on thickness. Turn them only once.Remove the steaks from the grill and place them on a plate. Loosely cover with aluminium foil and let them rest for 5 minutes.At the same time, put a frying pan over medium heat. Melt the butter and add the sambal badjak. Stir well and fry the sambal for 1 to 2 minutes so the flavours develop.Add the ketjap manis to the pan and stir everything into a smooth, glossy jus. Taste and add extra sambal or ketjap if needed.Place the steaks on plates and pour the hot sambal jus over them generously. Serve immediately with thick slices of white bread on the side. That bread belongs with it.