Beef steak & padron pepper skewers
Fresh, packed with flavour, and made for barbecuing – these kebabs have got it all going on.
1½ tablespoon(s), level, clear
1 clove(s), grated
1 tablespoon(s), grated
Beef sirloin steak, lean, raw
450 g, cut into 16 thin slices
6 medium, trimmed and chopped into 4cm pieces, plus extra slices to serve
24 medium, shiitake, stems removed and discarded
Peppers, all types
3 medium, 12 chunks of green pepper or 135g padron peppers
1 medium, wedges, to serve
- In medium bowl, combine the soy sauce, honey, sesame oil, garlic and ginger, then season and set aside. Put the steak slices in a shallow bowl and pour over the marinade, reserving 2 tbsp. Cover and marinate in the fridge for 15 minutes.
- Thread 1 slice of the steak, 2-3 pieces of spring onion, 2 mushrooms and 1 padron pepper onto a 25cm skewer (see note), then repeat 3 times, finishing with a slice of steak. Repeat with the remaining ingredients to make 4 skewers.
- Prepare a barbecue. Make sure the grill rack is clean, then heat to medium-high. Brush the vegetable oil over the skewers, then season well. Grill the skewers for 3-5 minutes on each side, until the steak is cooked to your liking.
- Drizzle over the reserved marinade and scatter over the extra spring onion. Serve with lime wedges on the side for squeezing over.
If using bamboo skewers, you’ll need to soak them in cold water for at least 20 minutes to prevent burning.