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Asian Beef Skewers with Coriander Gremolata

SERVES 4  l  PREP TIME: 10 MINS 
TOTAL TIME: 20 MINS

1/2 cup salt-reduced soy sauce
1/2 teaspoon toasted sesame oil
1/4 cup orange juice
1/4 cup honey
2 tablespoons peeled, finely chopped ginger
3 cloves garlic, peeled and finely chopped
2 tablespoons sliced scallions, plus extra for garnish
Freshly ground black pepper
500 grams top sirloin, sliced into chunks, about 2.5 cm wide and 1.5cm thick
Bamboo skewers soaked in water for 2 hours

GREMOLATA
2 cloves garlic, crushed
Zest of 1 lemon
1 small red chilli, finely chopped
1/2 cup chopped fresh coriander
3 tablespoons olive oil

1. Combine soy sauce, sesame oil, orange juice, honey, ginger, garlic, scallions and black pepper to taste in a large bowl. Mix until well blended.

2. Save 1∕4 cup of this marinade. Add beef to remaining marinade; refrigerate for at least three hours, preferably overnight.

3. Make the gremolata in a food processor, combine garlic, lemon zest and chilli to form a rough paste.

4. Add the coriander until it’s coarsely ground. Slowly drizzle in the olive oil and blend well.

5. Preheat a grill on medium-high heat and lightly wipe the grates with oil.

6. Remove beef from marinade and place 3 chunks on the end of each skewer.

7. Grill beef for 1 to 2 minutes on each side or until medium-rare, basting with the reserved marinade.

8. Let the meat rest for 1 minute, sprinkle with sliced scallions and serve with gremolata on the side.

Nutrition score per serving:
(115g beef, 2 tablespoons gremolata): 1,293 kilojoules, 308 calories, 15g fat, 3g saturated fat, 16g carbs, 27g protein, 1g fibre, 23mg calcium, 3mg iron, 791mg sodium.