Beef

Barbecued glazed beef skewers with iceberg slaw

Name: Barbecued glazed beef skewers with iceberg slaw
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 650g eye fillet steak, cut into 5cm pieces; 2 tbs olive oil; 1/3 cup (100g) aioli; 1/3 cup (70g) finely chopped dill pickled cucumber (from supermarkets); 1/2 head iceberg lettuce, finely shredded; 1 carrot, shredded (we used a julienne peeler); 1 green apple, cut into long matchsticks; 1 Asian (red) eschalot, thinly sliced; 1 cup (250ml) barbecue sauce; 1/4 cup (60ml) maple syrup; 1 garlic clove, finely grated; 2 tsp each ground allspice and ground coriander

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Barbecued glazed beef skewers with iceberg slaw

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Nov 01, 2017

Take your steak to the next level with these barbecued skewers.

650g eye fillet steak, cut into 5cm pieces
2 tbs olive oil
1/3 cup (100g) aioli
1/3 cup (70g) finely chopped dill pickled cucumber (from supermarkets)
1/2 head iceberg lettuce, finely shredded
1 carrot, shredded (we used a julienne peeler)
1 green apple, cut into long matchsticks
1 Asian (red) eschalot, thinly sliced

Sticky barbecue sauce

1 cup (250ml) barbecue sauce
1/4 cup (60ml) maple syrup
1 garlic clove, finely grated
2 tsp each ground allspice and ground coriander

Method

1.

Heat a chargrill pan or barbecue to medium-high heat.
2.

Thread beef onto skewers and brush with oil. Season. Grill skewers, turning frequently, for 12 minutes for medium-rare, or until cooked to your liking.
3.

Meanwhile, for the sauce, place all ingredients in a saucepan over medium heat and cook, stirring occasionally, for 4-6 minutes or until reduced slightly. Transfer to a bowl and set aside.
4.

To make the iceberg slaw, combine aioli, pickled cucumber and 2 tbs water in a large bowl. Add lettuce, carrot, apple and eschalot, and toss to coat.
5.

Place skewers on a serving platter and brush with a little barbecue sauce. Serve with slaw and remaining barbecue sauce.