Lots of the food blogs I like to read use wonderfully evocative titles that sum up the atmosphere or inspiration for a post. Unfortunately I’m not so much of the creative ilk so for consistency’s sake I stick to the recipe name. Otherwise this post would have been called something along the lines of “Memories of summers passed”. With that said, you can probably tell that this recipe is the result me pining for childhood summers spent camping in France and one particular holiday in beautiful Jersey.
Anyone who’s ever been to a French supermarket in the summer will probably have seen the ready-made brochettes complete with sachets of marinade in the BBQ section. They look ever so neat, perfect little cubes of beef or pork threaded with squares of pepper and lard, but rarely taste all that good. Mind you, we had some fabulous chicken, ginger and pineapple brochettes once in Corsica. I usually find it’s much better just to make my own and, on a whim one sunny evening, that’s exactly what I did. I had originally planned to pummel the rump steak into submission and make minute steak sandwiches. But the sun was out, the barbecue was calling and, not having time to marinade, I rolled the brochettes in oil and plenty of black pepper before throwing them over the coals.
To add some more flavour I took inspiration from a great little Portuguese restaurant in St Helier, Jersey where they serve sizzling espetadas dripping with garlic butter. While husband was carefully minding the barbecue I whipped up some garlic butter with fresh parsley that we melted over the hot meat and, oh my, how yummy! Once you’ve cleared your plate you get to mop up the juices and melted butter with crusty bread which is a total bonus in my book.
Peppered steak brochettes
- 1 large steak, rump or sirloin
- 1 onion quartered
- 1 green pepper cut into chunks
- half a courgette, halved lengthways and cut into thick pieces
- olive oil
- freshly ground black pepper
For the garlic butter
- 60g salted butter at room temperature
- 1 large clove of garlic, minced
- a small bunch of fresh parsley, chopped
To assemble the brochettes, soak 6 wooden skewers in water for about 20 mins.
Cut the steak in to 2cm chunks and thread onto the skewers alternating with onion, pepper and courgette.
Brush a little olive oil over the brochettes and roll in black pepper making sure the meat gets well coated.
Grill over a hot barbecue for 5-10 minutes until the steak is cooked to your liking and the vegetables are charred.
For the garlic butter, mix the butter, garlic and parsley and serve on the side ready to be slathered on the cooked brochettes.
Serve with salad, plenty of crusty bread. And maybe a beer.