BBQ Steak Bali with sambal jus

Ingredients

• 2steaks (rump or tenderloin)
• 150 gunsalted butter
• 2 to 3 tbspsambal badjak
• 1 tbspketjap manis
• to tastewhite bread, in thick slices
• to tastesalt and pepper

Instructions

1. 1

   Prepare the steaks

   Take the steaks out of the refrigerator at least 30 minutes before grilling. Pat them dry with kitchen paper, then season generously with salt and pepper.

2. 2

   Heat the BBQ

   Light the BBQ and wait until it has a hot core, ready for direct, high-heat grilling.

3. 3

   Grill the steaks

   Set the steaks over the hottest part of the grill. Grill for 2 to 3 minutes per side for medium-rare, adjusting for their thickness, and turn them only once.

4. 4

   Rest the meat

   Take the steaks off the grill and put them on a plate. Cover loosely with aluminium foil and leave them to rest for 5 minutes.

5. 5

   Make the sambal jus

   Meanwhile, melt the butter in a frying pan over medium heat. Add the sambal badjak, stir, and fry for 1 to 2 minutes to develop its flavour. Add the ketjap manis and stir until the jus is smooth and glossy. Taste and add more sambal or ketjap if needed.

6. 6

   Serve immediately

   Put the steaks on plates and pour the hot sambal jus generously over them. Serve straight away with thick slices of white bread on the side.

What is BBQ steak Bali?

This Dutch-Indonesian-style dish pairs grilled steak with a rich sauce flavoured with sambal badjak and ketjap manis. The name points to those Indonesian-inspired flavours, while the preparation keeps the focus on a simple piece of BBQ-grilled meat.

The version here works because the steak gets a hot, direct sear and the buttery sauce is made separately. The bread is part of the serving: it catches the spicy, sweet jus left on the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1160 calories, 54g protein, 32g carbs, 90g fat.

The steak supplies most of the protein, while the butter is the main source of fat and saturated fat. The bread contributes much of the carbohydrate, with additional sweetness from the ketjap manis. Balance the plate with a portion of crisp salad or vegetables alongside the steak and bread.

Choosing the steak

Rump: this is a good choice for a beefy flavour and a firm bite. Its thickness can vary, so use the stated grilling time as a guide rather than a guarantee.

Tenderloin: this is more delicate and tender, and often cooks quickly. Keep an eye on it over the hot part of the BBQ.

Getting a good sear

Dry surface: patting the steaks dry helps them brown on the grill rather than steam. Taking them out of the fridge at least 30 minutes beforehand also gives them time to lose some of their chill.

Hot core: wait until the BBQ is properly hot before cooking. Turning the steaks only once helps them develop a crust, but avoid relying on time alone if their thickness differs.

Making the sambal jus

Sambal badjak: frying it in the melted butter for 1 to 2 minutes gives the sauce time to develop its flavour. Stir as it cooks so it combines evenly with the butter.

Ketjap manis: this brings sweetness and savoury depth to the jus. Taste after stirring it in, then adjust with extra sambal or ketjap if needed.

Resting and checking doneness

Resting: leave the grilled steaks under a loose cover of foil for 5 minutes before serving. This gives the meat a short pause while you finish the sauce.

Doneness: the recipe’s 2 to 3 minutes per side is intended for medium-rare, but steak thickness and BBQ heat affect the result. Use the timing as a starting point and check the steak to suit your preference.

Serving the steak

Serve the steaks as soon as the jus is ready, with the sauce poured generously over the meat. Thick slices of white bread are suggested on the side to mop up the buttery, spicy juices.

The dish is rich, so a crisp salad or simply cooked vegetables would make a fresh accompaniment alongside the bread.

Recipe notes & tips

• Pat the steaks dry just before seasoning to help the surface brown.
• Wait for the BBQ to reach high heat before putting the steaks on.
• Use the shorter end of the grilling time for thinner steaks.
• Keep the butter over medium heat while frying the sambal.
• Taste the jus before serving and adjust the sambal or ketjap manis to suit.
• Serve the bread while the jus is still hot so it can soak up the sauce.

Variations

• More heat: use the larger amount of sambal badjak or add extra to taste.
• Sweeter jus: stir in a little more ketjap manis and taste before adding more.
• Rump steak: choose rump for a firmer texture and pronounced beef flavour.
• Tenderloin: use tenderloin for a more delicate, tender result.
• BBQ-free option: grill the steaks in a very hot frying pan, following the same timing as a guide.

Common mistakes to avoid

• Cold steaks: take them out of the refrigerator at least 30 minutes before grilling.
• Damp surface: pat the meat dry with kitchen paper before seasoning.
• Cool BBQ: wait for a hot core so the steaks can sear over direct heat.
• Overcooking: thickness affects timing, so check the steaks rather than relying only on the clock.
• Burnt sambal: fry it over medium heat for just 1 to 2 minutes, stirring well.
• Skipping the rest: leave the steaks under loose foil for 5 minutes before serving.

How to store

Store leftover steak and jus in a covered container in the refrigerator and use within 2 days. Reheat gently in a pan until hot; the butter may separate slightly, so stir the sauce as it warms. Keep the bread separately and toast or warm it before serving.

Frequently asked questions