Beef and Prawns

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      3 hr 30

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With one who prefers fish and another who prefers meat, so they may be reconciled



Ingredients

  • 600 g (1 lb 5 oz) rump steak
  • 18 king prawns (jumbo shrimp)

Marinade

  • 2 garlic cloves
  • 1 tablespoon tomato sauce (ketchup)
  • 3 tablespoons concentrated meat extract (see Note)
  • 1 tablespoon olive oil
  • 1 teaspoon coarsely ground black pepper

Method

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

For the marinade, peel the garlic and chop it finely. Combine the garlic with the tomato sauce, meat extract, olive oil and pepper.

Place the steak in the marinade and chill for 3 hours. Cut the prawns in two. Assemble the skewers, alternating prawns and beef, and cook them over high heat for 7–8 minutes.

Drink with: a winemaker you know

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