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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.

Ingredients

Serves 4

 

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

Method:

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.

2

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

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.

4

Serve along with the dressing and warm baby new potatoes.


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