Ingredients: 500g topside steak (cut into even strips) 12 med skewers (soaked for 20min) 1 teaspoon salt 1 teaspoon chilli powder ½ teaspoon dhana Jeeru (Cumin) powder 1 teaspoon red ginger garlic masala 2 tablespoon Bbq sauce 1 tablespoon Worcestershire sauce 1 tablespoon mustard sauce 1 tablespoon brown vinegar 1 teaspoon mustard powder 1 tablespoon crushed garlic 2 tablespoon oil
Chimichurri Dressing- 10g flat-leaf (Italian) parsley 10g fresh oreganum 1 tablespoon crushed garlic ½ teaspoon ground green chillies ½ teaspoon dhana Jeeru (Cumin) powder 1 tablespoon lemon juice 1 tablespoon oil Salt (to taste) 1⁄2 teaspoon crushed black pepper 1 tablespoon Trim dressing
Method: 1. Make a marinade for the steak. 2. Thread steak strips onto skewers. 3. Leave in fridge for an hour. 4. Preheat oven to 180degC. 5. Grease an oven tray. 6. Place on skewers with marinade. 7. Grill until cooked through, turning over once or twice. 8. Baste skewers with cooked marinade and place in serving tray. 9. Blend all ingredients for dressing. 10. Drizzle dressing over steak when serving.
Note: I added few blobs of butter on steak before taking out of oven.