National BBQ week continues with these divine sirloin steak skewers with juicy Padron peppers and charred red onions.
What’s not to love when it’s this easy? The perfect dinner with a bowl of steaming hot jasmine rice 🍚 and some kimchi (Korean pickled, fermented cabbage on the side.. I’ll post my version at some point!) and if you’re feeling extra indulgent, add a fried egg on top! 🍳
1. If using bamboo skewers, soak for 15 mins in boiling water to prevent burning
Ingredients
Instructions
2. Line some cling film over a chopping board, place 1 steak on top, place another piece of cling film on top, and bash with a rolling pin until the steak has a thickness of about 0.5cm
3. Cut steak into strips to thread onto skewers in a mix soya sauce, mirin, rice wine vinegar, sesame oil, and gochujang paste in a dish, add steak strips and marinate in the fridge for at least 30 minutes, preferably a couple of hours
5. Thread one steak piece onto a skewer, followed by a Padron pepper and then some red onion, repeat until all meat and veg finished on all skewers
6. Cook on BBQ, grill pan, or in the oven under the grill, occasionally brushing with extra marinade until charred
7. Add sesame seeds and spring onion garnish