Beef steak & padron pepper skewers
1½ tablespoons, level, clear
1 clove(s), grated
1 tablespoons, 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.