serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Glorious Grills
Watch The Full Episode Here
G
Watch The Full Episode Here
G
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
- 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.
- 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.
- 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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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Glorious Grills
