Summer dish ideal for barbecue. Thin cut sirloin or minute steak skewers marinated in lemon, chilli and oregano. Served with peppery chicory salad.
Prep Time: 10 mins
Cook Time: 4 minutes
Serves: 4 people
Ingredients
450g lean thin cut sirloin or minute steaks
For the Marinade:
4 tablespoons olive oil
2 tablespoons freshly chopped oregano
Finely grated zest of 1 lemon
2 garlic cloves, peeled and finely chopped or crushed
1 teaspoon dried chilli flakes
For the Red Chicory Salad:
½ small cucumber, cut in half lengthways and sliced
1 x 200g pack red chicory leaves, rinsed and separated
1-2 tablespoons freshly chopped flat-leaf parsley
2 small shallots, peeled and finely chopped
1 tablespoon red wine vinegar
2 teaspoons creamed horseradish sauce
3 tablespoons extra virgin olive oil
Method
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.