Steak kebabs with spring onion and ginger

Steak kebabs with spring onion and ginger
Seared by Genevieve Taylor (19th - 20th August 2021)
  • Serves icon Makes 8 skewers
  • Time icon Hands-on time 40 min, plus cooling and marinating

Level up your grilling game with fire-cooking expert Genevieve Taylor’s juicy steak skewers with ginger marinade and spring onions. Drizzle with chilli peanut oil to serve.

Recipes taken from Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor (Quadrille £20). Follow Genevieve on Instagram @genevieveeats 

Nutrition: per serving

Calories
250kcals
Fat
17.1g (5.3g saturated)
Protein
20.2g
Carbohydrates
3.2g (2.6g sugars)
Fibre
1.2g
Salt
1.7g
Calories
250kcals
Fat
17.1g (5.3g saturated)
Protein
20.2g
Carbohydrates
3.2g (2.6g sugars)
Fibre
1.2g
Salt
1.7g

Ingredients

  • 800g quick-cooking steak – bavette (flank), skirt or hanger (onglet) is ideal
  • Bunch spring onions, cut into 3-4cm lengths
  • 50g fresh ginger, grated
  • 4 tbsp soy sauce
  • ½-1 tsp chinese five-spice (to taste; it’s quite a strong spice blend)

For the chilli peanut oil

  • 250ml vegetable oil
  • 50g salted peanuts, chopped
  • 50g dried chilli flakes
  • 4 garlic cloves, sliced
  • 1 banana shallot, finely chopped
  • 2 tsp sea salt flakes

You’ll also need

  • 8 metal skewers

Method

  1. Put the steak on a board and use a large sharp knife to cut into 1cm strips, making sure you cut it across the grain. Put in a bowl and add the spring onions, ginger, soy sauce, five-spice and a good grind of black pepper. Toss to mix, then cover and refrigerate for 24-48 hours – longer is better here.
  2. Make the chilli oil at the same time (see Genevieve’s know-how). Pour the oil into a small heavy-based saucepan and set over a low heat on the hob. Add the peanuts, chilli flakes, garlic, shallots and salt, then simmer really gently for a good 30 minutes until the chilli is crisp and the peanuts, garlic and shallot are golden. Leave to cool in the pan before transferring to a screw-top jar or a bowl with a lid. Once cold, store in the fridge where it will keep for a good month, although I guarantee it won’t last that long.
  3. When ready to cook, thread the meat onto the skewers, ribboning the slices a few times on the sticks and alternating with lengths of spring onion.
  4. Fire up the barbecue ready for direct grilling – the skewers cook quickly, so you shouldn’t need to use too much charcoal. Sear the skewers over a high direct heat for 5-7 minutes, turning regularly. Serve straightaway with the crispy chilli oil alongside.

delicious. tips

  1. Genevieve’s expert know-how:  “I love using bavette (also known as flank) steak for kebabs: sliced across the grain and put onto sticks, it cooks quickly and stays tender. You could use hanger (onglet) too. It also stands up to a long marinade for maximum flavour – up to 48 hours – and the chilli oil gets better after a  couple of days, so start early if you can. Served with rice and grilled broccoli, these steak skewers are insanely good – and fast.”

Recipe By

Genevieve Taylor

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