You will need:
455g hindquarter flank steak, 1 small courgette cut into 1 inch cubes, 1 small tomato cut into 8 pieces, ¼ onion cut into ¼ inch pieces, 1 green pepper cut into ¼ inch pieces, 1 tbsp balsamic vinegar, 1 tsp black pepper coarsely ground, 1 tsp garlic granules, 8 x 10 inch wooden skewers.
To make:
Partially freeze the steak for about 30 minutes. Remove any visible fat and cut the beef into very thin slices across the grain of the meat. Thread the steak through 4 of the skewers and then thread the vegetables through the remaining 4 skewers, alternating vegetables on each. In a small bowl, mix together the vinegar, pepper and garlic granules. Place the beef skewers on a pre heated grill for 4 minutes. Add the vegetable skewers, sprinkle all the skewers with the vinegar, pepper & garlic granules mixture. Grill for an additional 3–4 minutes.
