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