750g rump steak, cut into cubes
1/3 cup thick teriyaki marinade
2 tsp chilli jam (see note)
200g bag baby spinach
1 avocado, peeled, diced
250g cherry tomato, halved
1 cucumber, chopped
2 tablespoon salad dressing
1. Thread the beef onto skewers. Place in a ceramic dish. Combine teriyaki marinade and chilli jam. Spoon over the beef. Turn to coat. Refrigerate for 30 minutes, it time permits.
2. Preheat barbecue on medium-high heat. Barbecue skewers for 5 minutes, turning occasionally for medium or until cooked to your liking.
3. Meanwhile, combine spinach, avocado, tomatoes, cucumber and dressing in a bowl. Toss gently to combine. Arrange the salad onto plates. Top with skewers. Serve.
Chilli jam is available in sachets and jars in the Asian section of the supermarket, some brands are labelled “chili stir-fry paste”.
Soak wooden skewers in water prior to use to prevent them from burning during the BBQ process.