BBQ Tangerine Peel Beef Skewers

Thin slices of bavette steak threaded onto skewers and grilled over high heat, then glazed with a sticky tangerine and chilli sauce. The citrus peel in the sauce adds a fragrant bitterness that cuts through the richness of the beef beautifully. Serve with steamed rice for a quick and impressive midweek supper on the grill.

Ingredients

Skewers

• 1kg bavette steak (flank), sliced 5mm thick against the grain
• 3 tablespoons soy sauce
• 3 tablespoons olive oil
• Flaky sea salt and freshly ground black pepper
• Flat metal skewers

Tangerine Sauce

• 2 teaspoons olive oil
• 5 dried red chillies
• 160ml fresh orange juice
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 3 tablespoons soft light brown sugar
• 1 teaspoon chilli garlic sauce (sambal oelek)
• Peel of 2 tangerines or 1 large orange, cut into fine strips
• 3 teaspoons cornflour, dissolved in 1 tablespoon cold water
• 3 spring onions, sliced on the diagonal, for garnish

Method

1. Toss the sliced bavette with soy sauce and olive oil in a large bowl. Set aside for 15 minutes while you prepare the sauce and heat the grill.
2. For the sauce: heat the olive oil in a small saucepan over medium-high heat. Add the dried chillies and stir until fragrant, about 30 seconds. Add the tangerine peel strips and cook for another 30 seconds. Pour in the orange juice, rice vinegar, soy sauce, brown sugar, and chilli garlic sauce. Bring to a boil. Stir in the cornflour mixture and cook until the sauce thickens. Remove from heat, cover, and set aside. Reserve about 120ml of sauce with a basting brush for the grill.
3. Light your charcoal grill and build a hot, direct fire. Once the coals are glowing white, spread them evenly. Clean and oil the grill grates.
4. Thread the marinated beef onto flat skewers. Season with salt and pepper and brush lightly with olive oil.
5. Place the skewers over direct high heat. Grill for 3-4 minutes without moving, then brush generously with the tangerine sauce. Turn and grill for another 3-4 minutes, brushing the second side with sauce.
6. Serve the skewers on a platter over steamed rice, spooning the remaining sauce over the top. Garnish with sliced spring onions and orange segments.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.