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.

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

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.

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.