Chargrilled beef skewers with tomato vinaigrette

Char-grilled Beef Skewers with Tomato Vinaigrette

Serves: 4

Preparation time: 20 minutes
Cooking time: 12 minutes

Ingredients

Blue Triangle 4 porterhouse steaks
Blue Triangle 2 red onions, cut into wedges
Blue Triangle Tomato vinaigrette
Blue Triangle ⅓ cup olive oil
Blue Triangle 3 tomatoes, peeled, chopped
Blue Triangle 1 garlic clove, peeled, chopped
Blue Triangle a pinch each of sugar, salt and pepper
Blue Triangle 1 tbsp chopped parsley
Blue Triangle 2 tbsp red wine vinegar

 

Method

  1. Cut each sirloin steak into cubes, thread on to metal skewers with red onion wedges. Brush each skewer lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
  2. Let the beef skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.
  3. Serve beef skewers with the warm tomato vinaigrette.

To make the tomato vinaigrette: heat the oil in a small pan, add the tomatoes, garlic, sugar, salt, pepper and parsley. Cook over a high heat for one minute to just soften the tomatoes. Stir in red wine vinegar.

Serving suggestion: Serve with a green salad.

 

Tips

 The char-grill pan needs to be heated until it is hot before adding the beef skewers. It should be hot enough so that the skewers sizzle when they touch the pan.

Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade, silverside and topside steaks.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
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