Steak skewers and chimmichurri sauce BBQ

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For the steak skewers

3 x 225g sirloin steaks, fat trimmed
2 tbsp olive oil
1 tbsp soy sauce* or tamari
2 tsp Worcestershire sauce* or Henderson's Relish
zest and juice of 1⁄2 orange
juice of 1 lime
2 garlic cloves, crushed
1⁄2 onion, grated
2 tsp dried oregano
12 metal skewers

For the chimichurri sauce

20g fresh parsley
20g fresh coriander
3 garlic cloves
2 tsp dried oregano
1⁄2 tsp chilli flakes
4 tbsp extra-virgin olive oil
2 tbsp red wine vinegar

  1. For the skewers, place the steaks between two sheets of baking paper and bash with a rolling pin until they are around 5mm thick. Cut each steak into 4 strips and place them in a shallow dish or bowl. Mix all of the other ingredients for the skewers together and season with black pepper. Pour this marinade over the steak strips and toss to coat. Cover and chill for 2 hours.
  2. To make the chimichurri sauce, put all of the ingredients in a high-speed blender and blitz to a smooth sauce. Season with salt and set aside until required.
  3. Heat the barbecue for direct cooking. Thread one steak strip onto each metal skewer and then place the skewers on the hot grill rack. Grill for around 3-4 minutes, turning occasionally, until just cooked through. Remove from the grill and transfer to a board, then drizzle over the chimichurri sauce to serve.

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