Ingredients - makes 4
400g rump steak
12 chestnut mushrooms
2-3 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, crushed
salt pepper
150g unsalted butter
2 tbsp chopped coriander
1 small green chilli, seeded & finely chopped
1 clove garlic, crushed & finely chopped
salt, pepper |
|
|
Method
1 Soak 4 bamboo kebab sticks in water. Cut rump steak into generous chunks (you need 4 on each kebab). Mix olive oil, lemon juice, garlic and seasoning and toss steak cubes and mushrooms in it to coat - cover and leave to stand for half and hour. Thread alternating steak with mushrooms onto the skewers and cook on a hot barbecue or under a hot grill until the steak and mushrooms are browned all over (but hopefully remaining pink inside - if your timing is right).
2 Meanwhile, with the flat of a large kitchen knife, press all the herb butter ingredients together. Roll into a cylinder and cut discs to melt across the kebabs as they come off the barbecue.
|
