Meat Yakitori: Beef Comté

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Preparation info

  • For

    6

    yakitori
    • Difficulty

      Easy

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

Ingredients

  • 200 g (7 oz) rump steak
  • 2 tablespoons soy sauce

Method

Cut the meat into thin strips, 5 cm (2 inch) wide.

Combine the soy sauce and the Savora mustard, dip the meat into this mixture. Cut the comté cheese into strips, thread them lengthways onto the skewers then wind the beef around the cheese. Sprinkle with sesame seeds. Cook for 3–4 minutes or until the comté begins to melt.