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Home BBQ Biefstuk Bali met sambaljus

BBQ Meat Indonesian Summer Classic Quick Sambal

Anyone who's eaten at Loetje knows exactly what this dish does. That sambal jus, that soft bread, the perfect steak. This recipe brings that same magic to your BBQ, with the extra smoky flavour you can't get at home in an ordinary pan. Make the sambal jus in a frying pan right next to the grill: butter, sambal badjak and a splash of ketjap manis, and you're done. Make sure you have good white bread, because that bread is not a side note.

Recipe

BBQ Steak Bali with sambal jus

Tender steak from the BBQ, topped with a rich sambal jus made from butter and sambal badjak. Serve with a slice of white bread to mop up everything.

Course	Main course
Kitchen	Dutch-Indonesian
Servings	2 people

Preparation time

Preparation time	35 min
Stiffen up min.	5 min
Total	46 min

Equipment

BBQ
Frying pan (28 cm)
Tongs
Aluminum foil
Plate
Kitchen paper

Ingredients

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

How to make BBQ Steak Bali with sambal jus?

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.

Cooking mode Prevents your screen from going to sleep

The sambal jus is the heart of this dish. A good frying pan with even heat distribution ensures the butter doesn't burn and the sambal steams nicely. That way you get that rich, creamy jus every time that brings everything together. Use the frying pan for the slices of white bread too if you want to toast them briefly for extra bite.

Want to get more out of your BBQ? A good grill works wonders for steak, but the tools around it finish the job. Think sturdy tongs, a reliable pan for the jus and a good cutting board to slice the meat neatly after resting. That way you enjoy the whole process, not just the end result.

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