Cumin & onion marinated beef

Cumin & onion marinated beef

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(3 ratings)

Prep: 10 mins Cook: 10 mins plus up to 1 day marinating and resting

Easy

Serves 4 - 6
Based on the Brazilian dish churrasco, steak is flavoured with tangy Worcestershire sauce, spices, citrus and garlic

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (6)

  • kcal306
  • fat20g
  • saturates7g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein31g
  • salt0.4g
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Ingredients

  • 1kg thick bavette or onglet steak, see tip below
    Steak

    Steak

    Stayk

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp red wine vinegar
  • 1 tbsp cumin seed
  • 1 tbsp chilli flakes
  • 1 small onion, grated
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. 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.

  2. 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).

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Comments, questions and tips

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chunixyiwa
17th Jun, 2015
Bavette, onglet or flat iron are not known to me. From what part of the beast do they come?
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