Ingredients
· 1 kg thick onglet steak

· 2 tablespoons Worcestershire sauce

· 3 garlic cloves, crushed

· Juice of 2 limes

· 2 tablespoons vinegar

· 1 tablespoon cumin seed

· 1 tablespoon chilli flakes

· 1 onion, grated

· 2 tablespoons olive oil, plus extra for drizzling

Method
Cut the steak into chunks. In a bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat on both sides, then place in a baking tray. Cover with the marinade and let it chill. Bring to room temperature for one hour before grilling. Heat a griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread two thin metal skewers through two of the steaks and repeat with the others. Grill for five minutes on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 minutes and serve with the sauces.