Summer and grilled skewers go hand in hand. The keys to this recipe’s vibrant flavours are a fragrant Asian marinade and a zesty lime and herb dressing, a perfect match with our Sauvignon Blanc.
Serves 6
4 tablespoons soy sauce
4 tablespoon mirin
1 teaspoon mustard powder
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
500g barbecue suitable beef steak such as rump, trimmed
6 spring onions
2 limes, halved
1 tablespoon plain oil such as sunflower
2 teaspoons sesame oil
2 tablespoons finely chopped coriander or parsley
12 bamboo skewers, soaked in water for at least 30 minutes
1) In bowl or ziplock plastic bag, mix the soy sauce, mirin, mustard powder, ginger and garlic.
2) Slice the beef into thin strips, add to the marinade and mix well to coat. Leave to marinate for half an hour at room temperature, or 2-4 hours in the fridge, turning occasionally.
3) Cut the spring onion into 2-cm lengths and thread onto the soaked skewers with the beef, using about 2-3 pieces per skewer.
4) Preheat the barbecue or grill to very hot.
5) Cook the lime halves for about 5 minutes until well grilled.
6) Squeeze the juice of 2 halves into a small bowl and mix with the oil, sesame oil and coriander or parsley and mix.
7) Cook the skewers on the grill for about 2 minutes each side until done to your liking.
8) Serve drizzled with the lime dressing and serve with the extra limes on the side.