Steak night can be made even more of a treat with these juicy kebabs! Drenched in an umami-packed miso marinade and drizzled with a garlicky butter, I have used a combination of peppers, onions and mushrooms for these kebabs, simply because they’re classic flavour pairings with steak. However, you can easily substitute other in-season vegetables such as asparagus, cherry tomatoes, courgettes — even pineapple or haloumi are great additions. I may have jumped the gun on a spring recipe with snow on the horizon, but the day I created this it was 17degC and too nice a day not to get the BBQ cranking. Enjoy!
PREP TIME – 15 MINS
COOK TIME – 15 MINS
SERVES – 4 PEOPLE
600g steak (I used rump, could also usesirloin or ribeye) cut into 1cm pieces
2 tablespoons miso paste
1 tablespoon sake (or sherry)
1 tablespoon sugar
1 tablespoon soy sauce
12 button mushrooms cut in half (if small, use 24 whole little ones)
1 red pepper seeded, cored and diced into 1cm pieces
1/2 red onion cut into 1cm pieces, then pulled into two layers
2 tablespoons olive oil
1 pack of wooden skewers soaked in water, or use metal ones if you have them
3 tablespoons butter
3 cloves garlic, minced
1 tablespoon coriander, finely chopped
1. Mix the sugar and sake or sherry in a bowl to dissolve the sugar. Then add in the miso paste, garlic and soy sauce and mix until smooth. Add the steak and combine until the steak is completely coated. Cover and pop in the fridge and leave for at least 1 hour, but up to two days is fine.
2. Thread the beef, mushrooms, pepper and onion on to soaked wooden skewers. Brush the meat and vegetables with olive oil and season generously with salt and pepper.
3. Heat the BBQ or a large pan to a medium-high heat. Place the kebabs into the pan in batches and cook for 2-3 mins per side. If the ingredients are not evenly sized, you may need to push down on them to make sure they cook on the pan (don’t push the meat too
hard or it will lose its juices).
4. While they are cooking, melt the butter in a small pan over low heat. Add the garlic and cook for 1-2 mins, ensuring you do not brown. Remove the pan from the heat and stir in the coriander, if using, and salt and pepper to taste.
5. Brush the garlic butter all over the kebabs, then serve immediately. I served this with a quinoa salad, but you could serve them on rice, with smashed potatoes, or noodles and a green salad, for example.