Barbecued Steak Kebabs With Red Endive Salad and Horseradish Vin

Ingredients

• 1 lb sirloin steak or minute steaks, lean, thinly cut

Marinade

• 4 tablespoons olive oil
• 2 tablespoons oregano, freshly chopped
• 1 lemon, zest of, Finely grated
• 2 garlic cloves, peeled and finely chopped
• 1 teaspoon dried chili pepper flake
• salt & freshly ground black pepper

endive Salad

• 1/2 small cucumber, cut in half lengthways and sliced
• 7 ounces endive, leaves rinsed and separated (try to get the red endive leaves)
• 1-2 tablespoon flat leaf parsley, freshly chopped
• 2 small shallots, peeled and finely chopped
• 1 tablespoon red wine vinegar
• 2 teaspoons creamed horseradish sauce
• 3 tablespoons extra virgin olive oil

Directions

1. 1

   Place the steaks in a shallow bowl. Mix the marinade ingredients together and pour over the steaks.

2. 2

   Cover and marinate in the refrigerator for 2 hours, or overnight.

3. 3

   Prepare the chicory salad; place the cucumber, endive leaves, herbs and shallots in a large bowl.

4. 4

   In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning.

5. 5

   Pour over the salad and toss well. Cover and refrigerate until required.

6. 6

   Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated broiler for 2-4 minutes, turning occasionally until the meat juices run clear.

7. 7

   Garnish with extra flat-leaf parsley and serve with the endive salad and foccacia or walnut bread.