1kg thick bavette or onglet steaks, see tip below
2 tbsp Worcestershire sauce
1 tbsp garlic infused oil
juice 2 limes
2 tbsp red wine vinegar
1 tbsp cumin seed
1 tbsp chili flakes
2 tbsp olive oil, plus extra for drizzling
Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic infused oil, lime juice, vinegar, spices and olive oil.
Season meat well on both sides, then place in a flat non-metallic dish or baking tray.
Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.
Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season.
Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat.
Let the beef skewers rest under foil for 10 mins, then slice and serve.
Recipe adapted from: Good Food
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