Cumin & onion marinated beef

  • 13 Jul - 19 Jul, 2019
  • Mag The Weekly
  • Cookery


· 1kg thick onglet steak

· 2 tablespoon Worcestershire sauce

· 3 garlic cloves, crushed

· Juice of 2 limes

· 2 tablespoon vinegar

· 1 tablespoon cumin seed

· 1 tablespoon chilli flakes

· 1 small onion, grated

· 2 tablespoon olive oil, plus extra for drizzling


Cut the steak into six or seven chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for a day. Bring to room temperature for an hour before grilling. Heat an outdoor grill or 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 three to four minutes on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with sauces.