Barbecued Steak Kebabs With Red Endive Salad And Horseradish Vin

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1 lb sirloin steaks or 1 lb minute steaks, lean, thinly cut
• 4 tablespoons olive oil
• 2 tablespoons oregano, freshly chopped
• 1 lemon, zest of, finely grated
• 2 garlic cloves, peeled and finely chopped
• 1 teaspoon dried chili pepper flakes
• salt & freshly ground black pepper
• 1/2 small cucumber, cut in half lengthways and sliced
• 7 ounces endive, leaves rinsed and separated (try to get the red endive leaves)
• 1 -2 tablespoon flat leaf parsley, freshly chopped
• 2 small shallots, peeled and finely chopped
• 1 tablespoon red wine vinegar
• 2 teaspoons creamed horseradish sauce
• 3 tablespoons extra virgin olive oil

Recipe

• 1 place the steaks in a shallow bowl. mix the marinade ingredients together and pour over the steaks.
• 2 cover and marinate in the refrigerator for 2 hours, or overnight.
• 3 prepare the chicory salad; place the cucumber, endive leaves, herbs and shallots in a large bowl.
• 4 in a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning.
• 5 pour over the salad and toss well. cover and refrigerate until required.
• 6 thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated broiler for 2-4 minutes, turning occasionally until the meat juices run clear.
• 7 garnish with extra flat-leaf parsley and serve with the endive salad and foccacia or walnut bread.