Skewered Beef With Remoulade Sauce Recipe

Skewered Beef With Remoulade Sauce Recipe

The Rémoulade Sauce is a classic french sauce often used with celery but it is perfect with just about anything off the barbecue. The skewered steak is my favourite.

Remoulade Sauce

• 250ml bought mayonnaise

• 2 large gherkins, diced 1 cm

• 4 anchovies, finely chopped

• 2 tablespoons capers

• 2 tablespooons wholegrain mustard

• 2 teaspoon finely chopped tarragon

• 2 tablespoons finely chopped Italian parsley

Put all the ingredients into a bowl and mix well. Taste and season with salt and pepper. Reserve

Skewered Beef

• 700g rump steak cut into 12 equal cubes

• 2 red capsicums, cored, seeded cut into 16 rectangular pieces

• 12 button mushrooms, stalks cut flush with caps

• 1 large red onion, cut into wedges , layers separated

• exta virgin olive oil for barbecuing

The vegetables shouldn’t be bigger than the pieces of beef because if they are they will hold the beef away from the grill.

To make one skewer, thread a piece of capsicum onto a skewer, then a piece of beef, then a mushroom, then a piece of onion, repeat another two times and finish with another piece of capsicum.

Repeat for the other 3 skewers.

Brush the skewers with oil and barbecue or cook in a ridged grill pan over moderate heat until the way you like them. About 5 minutes on each side will result in medium beef, pink and juicy but cooked.

Serve the skewers on steamed rice or mashed potatoes with a little of the sauce. Salad on the side.

Serves 4.

Skewered Beef With Remoulade Sauce Recipe