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Steak & mushroom skewers with Thai basil dressing
This delicious dressing is similar to Chimichurri in many ways - an Argentinian sauce served with steak, and usually made with parsley, oregano, garlic, chilli and vinegar. Thai basil offers a delicious Asian-style twist to this recipe.
Low in saturated fat1 of your 5 a day
Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
PlusPreparation time 15 minutes + resting
Ingredients
25ml Kikkoman Less Salt Soy Sauce
25g Essential Pure Clear Honey
300g pack Essential British Beef Frying Steak, trimmed and cut into bitesized pieces
2 flat portabella mushrooms, cut into bitesized pieces
1/2 x 25g pack Thai basil, leaves only, finely chopped
1 clove garlic, crushed
1 pinch dried chilli flakes
1 tbsp Essential Red Wine Vinegar
1½ tbsp Essential Olive Oil
250g pack wholegrain, wild & red rice
Method
Soak 6 wooden skewers
in cold water (unless using
metal ones). Whisk together
the soy and honey in a large
bowl, then toss the beef and
mushrooms in the mixture
until well coated. Set aside
to marinate for 15 minutes.
Preheat the grill to high, with
the grill pan and rack on the
highest shelf.
Meanwhile, mix the Thai
basil, garlic, chilli flakes,
vinegar and 1 tbsp oil in a
small bowl. Season and set
aside. Assemble the skewers,
alternating approximately 4
pieces of beef and 4 pieces
of mushroom on each one.
Discard the excess marinade.
Brush the bars of the grill
rack with 1/2 tbsp oil. Add
the skewers and cook for
about 3 minutes on each
side, until golden. Meanwhile,
cook the rice according to
pack instructions. Serve the
skewers on the rice, with basil
dressing drizzled on top.
Cook’s tip
An easy way to trim the fat and cut up the beef is with sharp kitchen scissors. Make sure all the pieces of meat are about the same size for even cooking, and ensure all the cut surfaces are well cooked.
