Sticky Beef Skewers and Slaw

Cook Time 40 minutes

Servings 4

Ingredients

800g eye filet steak, cut into 4 cm cubes

8 bamboo skewers, soaked in water for at least 20 minutes before using

3 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

Sticky Beef Sauce

250ml (1 cup) smoky barbecue sauce 

3 tbsp maple syrup

2 garlic cloves, crushed

2 tsp ground cumin

2 tsp ground coriander

1 tsp dried chilli flakes

Easy Iceberg Slaw

½ iceberg lettuce, finely shredded

2 celery stalks, cut into matchsticks

2 green apples, cored and cut into matchsticks

½ carrot, cut into matchsticks

½ red onion, finely sliced

125g (½ cup) aioli or mayonnaise 

Method

Preheat the barbecue grill to medium-hot.

While your barbecue comes up to heat, make the sticky beef sauce. Place all the ingredients in a saucepan over medium heat (use your side burner if your barbecue has one) and cook, stirring occasionally, for 6 - 8 minutes or until thickened. Transfer to a bowl and set aside.

Thread the beef onto the prepared skewers, drizzle with the olive oil and season with salt and pepper. Place on the grill and cook for 2 - 3 minutes on each of the four sides or until charred and caramelised on the outside and cooked through to your liking. Transfer to a wooden board, cover loosely with foil and leave to rest for 5 minutes.

To make the easy iceberg slaw, combine the lettuce, celery, apple, carrot and red onion in a bowl, add the aioli or mayonnaise and gently toss together. Place the skewers on a platter, spoon over some sticky beef sauce and serve with the slaw and remaining sauce on the side.