- 1kg thick bavette or onglet steak, see tip below
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 2 tbsp Worcestershire sauce
- 3 garlic cloves, crushed
- juice 2 limes
The same shape, but smaller than…
- 2 tbsp red wine vinegar
- 1 tbsp cumin seed
- 1 tbsp chilli flakes
- 1 small onion, grated
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.
Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see 'goes well with', right).
Brazilian beef churrascoThis dish is based on Brazilian beef churrasco, for which big pieces of rump are turned on a rotisserie with the fat on the outside to keep the meat moist. It’s not easy to get hold of that cut of meat, so I’ve used bavette steak. Thick pieces of onglet or flat iron would also work. Worcestershire sauce is a British addition to this recipe, but it’s made from tamarind, which is frequently used in South American cooking for a tangy depth of flavour.