Adam Liaw’s beef and tomato skewers

Name: Adam Liaw’s beef and tomato skewers
Cook time: 2 h 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 600g rump steak, cut into 3cm cubes (leave some fat on the beef); 2 tbsp soy sauce; 2 tbsp tomato sauce (ketchup); 1 tsp sugar; 2 tbsp olive oil, plus extra for brushing and resting; salt and pepper, to season; 1 large brown onion; 2 large tomatoes

Adam Liaw

November 2, 2023

easyTime:2 hours +Serves:4

The addition of tomato encourages you to not overcook the beef, and as the tomato softens it creates a sauce that keeps the meat moist.

Ingredients

600g rump steak, cut into 3cm cubes (leave some fat on the beef)
2 tbsp soy sauce
2 tbsp tomato sauce (ketchup)
1 tsp sugar
2 tbsp olive oil, plus extra for brushing and resting
salt and pepper, to season
1 large brown onion
2 large tomatoes

Method

Step 1
Combine the sliced beef with the soy sauce, tomato sauce, sugar and oil and season well with salt and pepper. Cover and refrigerate for at least 4 hours but preferably overnight.
Step 2
Dice the onion to the same size as the beef. Remove the seeds from the tomato and dice to the same size as the beef. Thread the ingredients onto metal skewers, alternating each piece of beef with a piece of onion and tomato. Push all the pieces together tightly so that the beef is pressing against the tomato and onion.
Step 3
Heat a grill pan or a barbecue on high heat and grill the skewers, turning frequently until the meat is caramelised on the outside but still rare towards the centre. Serve with the easy rice pilaf.

Adam’s tip: I usually cook “stick food” on metal skewers. It means you don’t have to soak skewers ahead of time and they can be washed and reused, reducing waste.