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Place the steaks in a shallow bowl. Mix the marinade ingredients together and pour over the steaks. Cover and marinate in the refrigerator for 2 hours, or overnight.
Prepare the chicory salad; place the cucumber, chicory leaves, herbs and shallots in a large bowl. In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning. Pour over the salad and toss well. Cover and refrigerate until required.
Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated grill for 2-4 minutes, turning occasionally until the meat juices run clear.
Garnish with extra flat-leaf parsley and serve with the chicory salad and foccacia or walnut bread.
450g/1lb lean thin cut sirloin or minute steaks
60ml/4tbsp olive oil
30ml/2tbsp freshly chopped oregano
Finely grated zest of 1 lemon
2 garlic cloves, peeled and finely chopped or crushed
5ml/1tsp dried chilli flakes
Salt and freshly milled black pepper
Red Chicory Salad:
½ small cucumber, cut in half lengthways and sliced
1 x 200g pack red chicory leaves, rinsed and separated
15-30ml/1-2tbsp freshly chopped flat-leaf parsley
2 small shallots, peeled and finely chopped
15ml/1tbsp red wine vinegar
10ml/2tsp creamed horseradish sauce
45ml/3tbsp extra virgin olive oil