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Sticky Beef Skewers With Mustard Mayonnaise & Tomato Salad

Thu, 26 May 2022

Sticky Beef Skewers With Mustard Mayonnaise & Tomato Salad

Neven Maguire's Sticky Beef Skewers With Mustard Mayonnaise & Tomato Salad

Serves 4

Ingredients

· 4 x Simply Better Irish Angus Striploin Steaks, cut lengthways into strips

· 14 bamboo skewers (if using on a BBQ soaked in cold water)

· 4 flatbreads

· Rocket leaves, to serve

For the Marinade

  • 3 cloves garlic, crushed
  • 2 tsp Cajun Spice Seasoning
  • 2 tbsp Wild flower Blossom Honey
  • 4 tbsp Soy & Ginger Sauce
  • Zest ½ lemon
  • 1 tsp fresh thyme leaves picked

For The Tomato Salad

  • 12 cherry tomatoes, cut in half
  • 3 tbsp rapeseed oil
  • 1 tbsp balsamic vinegar
  • Pinch sea salt

For The Mustard Mayonnaise

  • 120ml mayonnaise
  • 2 tsp Wholegrain Mustard
  • ½ tsp turmeric

Method

For The Beef Skewers & Marinade

  • Carefully place the beef strips on the bamboo skewers, lengthways
  • Place one piece of beef per skewer & set aside
  • In a large shallow dish place all the marinade ingredients together
  • Mix well to combine
  • Add the skewered beef to the marinade and coat each of the beef skewers
  • Cover with cling film & leave to marinade for 2-3 hours in the fridge or overnight

To Cook the Beef Skewers

  • Heat a griddle pan with 2 tbsp rapeseed oil until smoking hot
  • Carefully add the beef skewers to the pan, (repeat these steps & cook in batches if necessary)
  • Drizzle over some of the marinade over each of the skewers
  • Reduce the heat to a medium heat
  • Cook for 2-3 minutes, turn over & spoon over another drizzle of marinade
  • Allow to cook for a further 2-3 minutes
  • If the marinade begins to catch on the pan add a tablespoon of cold water

For the Mustard Mayonnaise

  • Mix the mayonnaise and mustard in a bowl & set aside until required

For the Tomato Salad

  • Place the cherry tomatoes in a bowl
  • Add in the rapeseed oil, lemon zest, balsamic vinegar & pinch of salt
  • Stir to combine & allow to infuse (1-2 hours if possible or over-night is ideal)

To serve, place the flatbreads in the oven to warm through or heat on the griddle pan. Gently place the cooked beef skewers on top and dress with some fresh rocket leaves. Serve with the tomato salad and mustard mayonnaise.

Neven’s Tips: Make extra of the marinade and keep in an airtight container in the fridge for up to a week. This recipe is delicious with chicken, fish or pork also.

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