Cumin & Onion Marinated Beef
This recipe takes inspiration from Brazilian churrasco, featuring thick steak chunks marinated in a vibrant blend of Worcestershire sauce, crushed garlic, fresh lime juice, and aromatic cumin. Grated onion and chilli flakes add depth to the marinade, which infuses the beef for up to a day. After grilling on very hot skewers, the meat is rested before being sliced. It's a robust main course that serves six people and can be prepared in just 20 minutes of active cooking time.
Ingredients
- 1kg thick bavette or onglet steak see tip below
- 2 tbsp gluten-free Worcestershire sauce
- 3 garlic cloves crushed
- juice 2 limes
- 2 tbsp red wine vinegar
- 1 tbsp cumin seed
- 1 tbsp chilli flakes
- 1 small onion grated
- 2 tbsp olive oil plus extra for drizzling
Method
- Slice the steak into six or seven pieces. Combine the Worcestershire sauce, crushed garlic, lime juice, red wine vinegar, cumin seed, chilli flakes, grated onion and 2 tbsp olive oil in a small bowl. Season the meat pieces generously on all sides and arrange them in a flat, non-metallic dish. Pour the marinade over the meat, cover, and refrigerate for up to 1 day. Remove from the fridge 1 hr before cooking to reach room temperature.
- Get an outdoor grill or a griddle pan very hot. Dry the meat pieces with kitchen paper and drizzle them lightly with extra oil, then season again. Push two thin metal skewers through two steak pieces, repeating with the remaining meat. Cook the skewers for 3-4 mins, then flip and cook for another 3-4 mins. Transfer the beef skewers to a plate, cover loosely with foil, and allow them to rest for 10 mins before slicing and serving with your chosen sauces.
Nutrition (per serving)
Calories306 kcal
Fat20 g
Saturates7 g
Carbs2 g
Sugars1 g
Protein31 g
Sodium160 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebrazilian
DietGluten-free
