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

Check out top IBS articles:

New Low FODMAP Recipes
Share on FacebookShare on TwitterShare on LinkedInShare on TumblrShare on Google BookmarksShare on RedditShare on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Cumin marinated beefContentsIBS  FODMAP Home