BBQ Steak Kebabs with Red Chicory Salad
Summer dish ideal for barbecue. Thin cut sirloin or minute steak skewers marinated in lemon, chilli and oregano. Served with peppery chicory salad.
Ingredients:
- 450g/1lb lean thin cut sirloin or minute steaks
- For the Marinade: 60ml/4tbsp olive oil
- 30ml/2tbsp freshly chopped oregano
- Finely grated zest of 1 lemon
- 2 garlic cloves, peeled and finely chopped or crushed
- 5ml/1tsp dried chilli flakes
- Salt and freshly milled black pepper
- For the Red Chicory Salad: ½ small cucumber, cut in half lengthways and sliced
- 1 x 200g pack red chicory leaves, rinsed and separated
- 15-30ml/1-2tbsp freshly chopped flat-leaf parsley
- 2 small shallots, peeled and finely chopped
- 15ml/1tbsp red wine vinegar
- 10ml/2tsp creamed horseradish sauce
- 45ml/3tbsp extra virgin olive oil
Serves 4
Difficulty Rating:
Prep Time:
10 mins
Total Time:
14 mins
Instructions:
Place the steaks in a shallow bowl. Mix the marinade ingredients together and pour over the steaks. Cover and marinate in the refrigerator for 2 hours, or overnight.
Prepare the chicory salad; place the cucumber, chicory leaves, herbs and shallots in a large bowl. In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning. Pour over the salad and toss well. Cover and refrigerate until required.
Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated grill for 2-4 minutes, turning occasionally until the meat juices run clear.
Garnish with extra flat-leaf parsley and serve with the chicory salad and foccacia or walnut bread.
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