Marinated beef skewers
Reading time 5
Dig in to these marinated beef skewers, with a recipe courtesy of Gordon Ramsay
Try something new this Christmas...
- 500g sirloin steak, trimmed of fat
- 2 tbsp olive oil, plus extra to drizzle
- 1 tbsp Dijon mustard
- 2 rosemary sprigs, leaves only, finely chopped
- 2 garlic cloves, peeled and crushed
- 1 tbsp lemon juice
- About 24 rosemary (or wooden) skewers
- 200g baby plum or cherry tomatoes
- 200g button mushrooms
- Sea salt and freshly ground black pepper
- Cut the steak into 2–2.5cm cubes and place them in a shallow dish. Whisk the olive oil, mustard, rosemary, garlic and lemon juice together in a small bowl. Pour over the beef and leave to marinate in a cool place for at least two hours, or preferably overnight in the fridge.
- To prevent the skewers from burning under the grill, soak them in cold water for about 20 minutes before using.
- When ready to serve, scrape the excess marinade from the beef. Thread the steak cubes, tomatoes and mushrooms alternately onto the rosemary (or wooden) skewers, from the pointed end. Drizzle a little olive oil over the skewers and season with salt and pepper.
- Heat up a griddle or the grill and cook the skewers for about 5–6 minutes for medium rare, or until done to your liking, turning and basting them frequently with the marinade.
- To me, these rosemary beef skewers are perfect for the festive season as the rosemary is reminiscent of spindly pine needles. You will need to gather long woody rosemary sprigs (ideally from the garden), strip off half the leaves from the base ends and then trim the base of each sprig to create a sharp, pointy end.