GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Steak Kebabs w Blue Cheese & Horseradish Sauce & Chunky Seasoned Chips
Everyone loves a steak – and this is a succulent and delicious alternative to cooking it whole.
Prep Time: 10 minutes
Cook time: 20 minutes
2 tbsp blue cheese, crumbled
2 tbsp sour cream
1 tbsp milk
1 tbsp chives, chopped
1 tbsp horseradish
1 tbsp mayonnaise
salt and white pepper
Chunky Seasoned Chips
4 large potatoes, cooked, sliced into wedges
1 tbsp olive oil
1 tbsp All Purpose Seasoning
Salt and freshly ground black pepper
400g Rump Steak, trimmed and cut into 2.5cm cubes
1 red onion, sliced into wedges
60ml olive oil
8 long sprigs rosemary – leaves stripped with tips remaining
Mix ingredients together in a bowl, season and pop in the fridge until ready to serve.
Chunky Seasoned Chips
Toss the potatoes into a bowl, pour over the oil and sprinkle in the seasoning. Toss around. Season then place directly on the grill. Cook for 5 – 10 minutes, turning occasionally until they are crispy all over.
Preheat BBQ or grill to 180.
Thread your steak and onion onto the stripped rosemary skewers. Rub with oil, season with salt and freshly ground black pepper.
Place directly on the hot BBQ or grill, cook for 5 minutes, turning every now and then to get a nice even-charred kebab, that is juicy and moist on the inside.
Remove from the grill, rest for 5 minutes.
SERVE: Kebabs with chips, drizzled with sauce and green vegetables or salad on the side.
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