Steak skewers with a tomato & tarragon dressing

What's a summer grill without beef kebabs? Succulent sirloin chunks generously seasoned with salt, cracked black pepper, olive oil and balsamic vinegar, grilled with shallots, courgette and red pepper. Delicious served with a tangy, slightly spicy tomato dressing and warm new potatoes.

For the skewers

450 g Irish sirloin steak, diced
4 shallots, cut into quarters
2 courgettes, chopped
2 red peppers, chopped
olive oil
balsamic or wine vinegar
salt and freshly-ground black pepper

For the tomato and tarragon dressing

3 tbsp oil
1 tbsp wine vinegar
3 tbsp tomato ketchup
2 tbsp Worcestershire sauce
few drops of Tabasco sauce
4 shallots, finely chopped
handful of tarragon, chopped
salt and freshly-ground black pepper

To serve

baby new potatoes, boiled or steamed

For the skewers

450 g Irish sirloin steak, diced
4 shallots, cut into quarters
2 courgettes, chopped
2 red peppers, chopped
olive oil
balsamic or wine vinegar
salt and freshly-ground black pepper

For the tomato and tarragon dressing

3 tbsp oil
1 tbsp wine vinegar
3 tbsp tomato ketchup
2 tbsp Worcestershire sauce
few drops of Tabasco sauce
4 shallots, finely chopped
handful of tarragon, chopped
salt and freshly-ground black pepper

To serve

baby new potatoes, boiled or steamed

Step 1

Thread the beef onto 8 skewers together with the shallots, courgettes and red peppers. Season with salt, black pepper, oil and balsamic or wine vinegar.

Step 2

Combine the tomato ketchup, Worcestershire sauce and Tabasco with the shallots, tarragon, oil and wine vinegar. Season to taste and set aside.

Step 3

Cook the kebabs on a barbecue if possible. If not, griddle the kebabs over a hot heat for 3-6 minutes on each side.

Step 4

Serve along with the dressing and warm baby new potatoes.