Ingredients
Serves 24
- 45 ml (250 milliliters) Club House ® Mustard Seed
- 175 ml (1 1/10 liters) Dry vermouth
- 125 ml (750 milliliters) Olive oil
- 50 ml (375 milliliters) Fresh lemon juice
- 30 ml (175 milliliters) Liquid White Honey Squeeze Beehive1 KG
- 30 ml (175 milliliters) Juice onlyGreen Olives Stuffed Manzanila40 LT
- 7 ml (45 milliliters) Grated lemon zest
- 7 ml (45 milliliters) Club House ® Sea Salt, French Mediterranean
- 5 ml (30 milliliters) Fresh minced garlic
- 1 ml (7 milliliters) Pepper Black Coarse Grind500 GR
- 1 kg (6 kilogram) Boneless beef sirloin steak
- 16 each Small cippolini onions
- 16 each Green Olives Stuffed Manzanila40 LT
- 16 each Small wooden skewers
- 500 g (3 kilogram) Fresh fried potatoes
- 125 ml (750 milliliters) Blue cheese crumbles
- 5 ml (30 milliliters) Club House ® Pepper, Black Cracked
Procedure
- Heat large sauté pan over medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle. Reserve 15 mL(50 mL) for garnish. Mix remaining mustard seed vermouth oil lemon juice honey olive juice lemon zest sea salt garlic and pepper in a large bowl until well blended. Reserve 50 mL (375 mL) of the marinade for brushing. Add steak to remaining marinade and turn to coat well. Refrigerate for 2 hours or longer for extra flavour. Remove steak from marinade. Discard remaining marinade. Alternately thread steak onions and olives onto 16(96) skewers. Grill kabobs over medium heat 5-6 minutes or until steak is desired doneness turning occasionally and brushing with reserved marinade. Serve kabobs with fresh fried chips garnished with blue cheese and cracked pepper.
CHEF’s TIP!
Serve skewers with salad:
Mixed Greens with Mustard Vinaigrette: Mix 75 mL(500 mL) lemon juice, 50 mL (375 mL) olive oil, 30 mL (175 mL) Billy Bee Honey, reserved 15 mL (50 mL) Club House Mustard Seed, 5 mL (30 mL) dry vermouth, 2 mL (15 mL) Club House Ground Mustard and 1 mL (7 mL) Club Hosue French Mediterranean Sea Salt in medium bowl with wire whisk until well blended. Set aside. Toss 2 L (12 L) mixed greens, thinly sliced and crumbled blue cheese in large bowl. Serve with vinaigrette.
