Preparation Time: 10 minutes
Cooking Time: 4 minutes
1lb lean thin cut sirloin or minute steaks
For the Marinade:
4tbsp olive oil
2tbsp freshly chopped oregano
Finely grated zest of 1 lemon
2 garlic cloves, peeled and finely chopped or crushed
1tsp dried chili flakes
Salt and freshly milled black pepper
For the Red Chicory Salad:
½ small cucumber, cut in half lengthways and sliced
1/2lb red chicory leaves, rinsed and separated
1-2tbsp freshly chopped flat-leaf parsley
2 small shallots, peeled and finely chopped
1tbsp red wine vinegar
2tsp creamed horseradish sauce
3tbsp extra virgin olive oil
- Place the steaks in a shallow bowl. Mix the marinade ingredients together and pour over the steaks. Cover and marinate in the refrigerator for 2 hours, or overnight.
- Prepare the chicory salad; place the cucumber, chicory leaves, herbs and shallots in a large bowl. In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning. Pour over the salad and toss well. Cover and refrigerate until required.
- Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated grill for 2-4 minutes, turning occasionally until the meat juices run clear.
- Garnish with extra flat-leaf parsley and serve with the chicory salad and foccacia or walnut bread.