PREP: 10 MINS
COOK: 10 MINS
plus up to 1 day marinating and resting.
Based on the Brazilian dish churrasco, steak is flavoured with tangy Worcestershire sauce, spices, citrus and garlic.
1kg thick bavette or onglet steak, see tip below
2 – tbsp gluten-free Worcestershire sauce
3 – garlic cloves, crushed
Juice 2 limes
2 – tbsp red wine vinegar
1 – tbsp cumin seed
1 – tbsp chilli flakes
1 – small onion, grated
2 – tbsp olive oil, plus extra for drizzling
Plus 4-6 metal skewers or similar.
Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion 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 for direct cooking 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 serve with the sauces.
BRAZILIAN BEEF CHURRASCO
This dish is based on Brazilian beef churrasco, for which big pieces of rump are turned on a rotisserie with the fat on the outside to keep the meat moist. It’s not easy to get hold of that cut of meat, so I’ve used bavette steak. Thick pieces of onglet or flat iron would also work. Worcestershire sauce is a British addition to this recipe, but it’s made from tamarind, which is frequently used in South American cooking for a tangy depth of flavour.