Garlic and anchovy beef skewers

Name: Garlic and anchovy beef skewers
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: • 800g rump steak; 6 anchovies, finely chopped; 8 cloves garlic, finely chopped; 2 tbsp extra virgin olive oil; 2 tbsp soy sauce; 2 tbsp dark brown sugar; 2 red onions, peeled and cut into segments; Gremolata dressing; ¼ cup finely chopped parsley; juice and finely grated rind from ½ lemon; 2 tbsp extra virgin olive oil; 2 cloves garlic, finely chopped; Check soy sauce is gluten-free if required

Adam Liaw

November 7, 2016

easyTime:< 30 minsServes:4

There's something about the smell of a roaring barbecue that makes us feel as though everything is going to be okay, and fun times with friends and family are a great way to make winter seem like a distant memory. Slicing the steak thinly is the best way to ensure your skewers are tender and full of flavour. Intersperse the meat with little slices of the fat, which will render and keep the meat moist while it cooks.

Ingredients

• 800g rump steak
6 anchovies, finely chopped
8 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
2 tbsp soy sauce
2 tbsp dark brown sugar
2 red onions, peeled and cut into segments
Gremolata dressing
¼ cup finely chopped parsley
juice and finely grated rind from ½ lemon
2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
Check soy sauce is gluten-free if required

Method

Remove the fat from the steak and slice the meat into ½cm-wide strips. Combine the strips of meat with the anchovies, garlic, olive oil, soy sauce and brown sugar and set aside to marinate for at least 1 hour. Finely slice the fat and set aside until ready to make the skewers.
For the gremolata dressing, combine all the ingredients and set aside until the meat is cooked.
Skewer the strips of meat onto metal or soaked bamboo skewers (you can skewer one strip of meat multiple times, folding it over on itself to fit it on the skewer), adding a slice of fat and a segment of red onion after every few strips of meat.
Heat a barbecue or heavy grill pan until very hot and grill the skewers for around 5 minutes, turning frequently, until well caramelised on the outside and medium in the centre. Serve with the gremolata dressing.
Adam's tip: The best way to clean a barbecue is with a stiff wire brush. Heat the barbecue for about 15 minutes until it's very hot, then brush away any ash – no scrubbing, soap or water required.