Wedges of sweet red onion team beautifully with the beef, alternate the onion with red or green capsicum if you like. Baste the skewers with a mix of olive oil and a little lemon juice.
- 4 beef sirloin steaks
- 2 red onions, cut into wedges
- Tomato vinaigrette
- ⅓ cup olive oil
- 3 tomatoes, peeled, chopped
- 1 garlic clove, peeled, chopped
- a pinch each of sugar, salt and pepper
- 1 tbsp chopped parsley
- 2 tbsp red wine vinegar
- Cut each sirloin steak into cubes, thread on to metal skewers with red onion wedges. Brush each skewer lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
- Let the beef skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.
- Serve beef skewers with the warm tomato vinaigrette.
- To make the tomato vinaigrette: heat the oil in a small pan, add the tomatoes, garlic, sugar, salt, pepper and parsley. Cook over a high heat for one minute to just soften the tomatoes. Stir in red wine vinegar.
Serving suggestion: Serve with a green salad.
- The char-grill pan needs to be heated until it is hot before adding the beef skewers. It should be hot enough so that the skewers sizzle when they touch the pan.
- Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade, silverside and topside steaks.