Grilled beef skewers with anchovy and garlic butter

Ingredients

• 600 g picanha, tri-tip or rump, thinly sliced
• 1 tsp fish sauce
• 1 tbsp Dijon mustard
• 2 tbsp (40 ml) olive oil
• Salt and black pepper
• 60 g butter
• 10 garlic cloves, roughly chopped
• 2 anchovies, roughly chopped
• 2 tbsp finely chopped curly parsley
• Lemon wedges, to serve

Marinating time: 4 hour

Instructions

1. In a large bowl, combine the sliced beef with the fish sauce, mustard and oil and season well with salt and pepper. Cover and refrigerate for at least 4 hours. Thread the meat tightly onto metal skewers.
2. When ready to grill, preheat a barbecue or large chargrill pan over medium-high heat. Heat a little of the butter in a small saucepan and when melted, fry the garlic and anchovies until the garlic is lightly browned. Add the remaining butter and allow to melt. Stir through the parsley and a squeeze of lemon juice. If using a barbecue, you can cook the garlic butter by using the heat of the barbecue plate directly on the saucepan.
3. Grill the beef skewers, turning frequently, until charred on the outside but still rare towards the centre. While cooking, baste the skewers with the anchovy and garlic butter. When ready, remove the skewers to a serving plate and spoon over a little extra anchovy and garlic butter to serve. Serve with lemon wedges.

Photography by Jiwon Kim.

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