Читать книгу Home Chef - Neven Maguire - Страница 70

2 garlic cloves, peeled and crushed

3 tbsp runny honey

1 tbsp sweet chilli sauce

1 tbsp Worcestershire sauce

1 tbsp dark soy sauce

1 tbsp balsamic vinegar

1 tsp whole grain mustard

450g (1lb) sirloin steak, trimmed of any fat and cut into thin strips

Garlic and Chive Mayonnaise, to serve (see page 209)

Place the garlic in a large, shallow non-metallic dish and add the honey, sweet chilli sauce, Worcestershire sauce, soy sauce, balsamic vinegar and mustard. Mix until well combined. Thread the sirloin strips on to twenty 10cm (4in) soaked bamboo skewers and add the marinade, turning to coat. Cover with cling film and chill in the fridge for at least 6 hours, or for up to 24 hours.

Preheat the grill to medium. Drain the beef skewers, reserving any remaining marinade, and arrange on a grill rack. Cook for 5-6 minutes until cooked through and well caramelised, turning once.

Meanwhile, place the reserved marinade in a small pan and allow it to simmer over a medium heat until it is thick and syrupy and reduced by half. Stir in any cooking juices from the grill pan and then brush the sauce over the cooked beef skewers.

Arrange the sticky beef skewers on a large warmed platter around a bowl of Garlic and Chive Mayonnaise, for dipping.