¯ 30ml (2 tablespoons) sunflower oil
¯ 300g thick sirloin or rump steak
¯ 5ml (1 teaspoon) minced garlic
¯ 3ml (½ teaspoon) Dijon mustard
¯ Salt and freshly ground black pepper to taste
¯ 10ml (2 teaspoons) lemon juice
¯ 7ml (1 ½ teaspoons) red wine vinegar
¯ 30ml (2 tablespoons) olive oil
¯ 5ml (1 teaspoon) finely chopped fresh oregano
¯ 24 cherry tomatoes
¯ 250g Halloumi cheese, cut into 16 cubes
Heat a heavy based frying pan, drizzle with
sunflower oil and pan fry steak, 5 minutes on
each side until cooked to medium done.
Slice steak into bite sized cubes. Mix together
garlic, mustard, salt, pepper, lemon juice and
vinegar in a small bowl. Slowly whisk in olive oil
until emulsified. Stir in oregano.
Preheat a grill to medium-high. Place a tomato
on each skewer, piercing crosswise, followed
by a cube of Halloumi and a piece of steak.
Continue alternating tomatoes, Halloumi and
steak. Lightly brush vinaigrette onto skewers.
Grill skewers, watching closely, until cheese
is lightly browned and tomatoes are beginning
to soften, about 3 minutes, turning halfway
through. Transfer to a platter and drizzle with
remaining vinaigrette. Serve immediately.
If using wooden skewers, soak in
warm water for 30 minutes. This prevents
them from burning.