Cumin & onion marinated beef

• thick bavette or onglet steak↗1kg kg

  see tip below

• gluten-free Worcestershire sauce↗2 tbsp tbsp
• garlic cloves↗3

  crushed

• juice 2 limes
• red wine vinegar↗2 tbsp tbsp
• cumin seed↗1 tbsp tbsp
• chilli flakes↗1 tbsp tbsp
• small onion↗1

  grated

• olive oil↗2 tbsp tbsp

  plus extra for drizzling

Step-by-step instructions

1. 1

   Cut the steak into 6 or 7 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 up to 1 day. Bring to room temperature 1 hr before grilling.

2. 2

   Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see 'goes well with', right).