garlic and mustard beef skewers

  • 500g rump steak, cut into pieces
  • 2 cloves garlic, crushed 
  • 1 tablespoon olive oil 
  • 1 tablespoon red wine vinegar 
  • 1 tablespoon seeded mustard 
  • rocket (arugula) leaves, to serve 
  • mountain bread or flatbread, to serve 
  • aïoli, to serve
  1. Place the steak, garlic, olive oil, vinegar and mustard in a bowl and toss to combine. Cover and refrigerate for 30 minutes.
  2. Heat a char-grill pan or barbecue over high heat. Thread the beef onto skewers and char-grill or barbecue for 2–3 minutes each side for medium rare or until cooked to your liking. Serve with rocket leaves, mountain bread and aïoli. Serves 4.

 

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