Based on the Brazilian dish churrasco, steak is flavoured with tangy Worcestershire sauce, spices, citrus and garlic
Ingredients
- 1kg thick bavette or onglet steak, see tip below
- 2 tbsp gluten-free Worcestershire sauce
- 3 garlic cloves, crushed
- juice 2 limes
- 2 tbsp red wine vinegar
- 1 tbsp cumin seed
- 1 tbsp chilli flakes
- 1 small onion, grated
- 2 tbsp olive oil, plus extra for drizzling
Method
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Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.
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Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see 'goes well with', right).