Blooming great recipes: Sticky Quality Assured beef skewers with mustard mayonnaise and tomato salad
This delicious dish from chef Neven Maguire’s demonstration at Bord Bia Bloom last year is sure to go down a treat at home.
Always look for the Bord Bia Quality Mark on beef when shopping.
Serves 4
Ingredients:
- 4 Quality Assured Striploin steaks, cut lengthways into strips
- 14 bamboo skewers (soak in cold water if using on a barbecue)
- 4 flatbreads
- Rocket leaves, to serve
For the marinade:
- 3 cloves garlic, crushed
- 2 teasp. Cajun spice seasoning
- 2 tablesp. Irish honey
- 4 tablesp. soy and ginger sauce
- Zest ½ lemon
- 1 teasp. fresh thyme leaves picked
For the tomato salad:
- 12 cherry tomatoes, cut in half
- 3 tablesp. rapeseed oil
- 1 tablesp. balsamic vinegar
For the mustard mayonnaise:
- 120ml mayonnaise
- 2 teasp. Irish wholegrain mustard
To prepare the beef skewers and marinade:
Carefully place the beef strips on the bamboo skewers, lengthways. Place one piece of beef per skewer and 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 and leave to marinade for 2-3 hours in the fridge or overnight.
To cook the beef skewers:
Heat a griddle pan with 2 tablespoons of rapeseed oil until smoking hot.
Carefully add the beef skewers to the pan. Repeat these steps and cook in batches if necessary. Drizzle some of the marinade over each of the skewers. Reduce the heat to a medium heat.Cook for 2-3 minutes, turn and 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 and set aside until required.
For the tomato salad:
Place the cherry tomatoes in a bowl. Add in the rapeseed oil, lemon zest, balsamic vinegar and a pinch of salt. Stir to combine and allow to infuse for 1-2 hours if possible, overnight 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 marinade and keep in an airtight container in the fridge for up to a week. This recipe is also delicious with chicken and fish.
