Beef with Figs and Sake


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With friends who’ve just come back from Japan


  • 600 g (1 lb 5 oz) rump steak
  • 200


Cut the rump steak into square pieces 5 mm (¼ inch) thick.

Combine with the sake and ginger. Cut the figs and the speck into slices of the same thickness, cut the bulb spring onions in two. Make up the skewers, starting with half a bulb spring onion, then alternate beef, fig and speck. Finish with another half a bulb spring onion. Grill over high heat for 8 minutes, turning the skewer r