FIREBARNS STEAK CAPRESE
- 1 beef flank steak of about 300g.
- 10 basil leaves
- 10 cherry tomatoes
- 10 balls of Brocconcini
- 150 ml Firebarns Steak
- 50 ml olive oil
- 1oz Whisky
- Balsamic reduction
-10 small Bamboo skewers
In a ''Ziplock'' bag combine the Firebarns Steak, olive oil and Whisky. Add the beef flank steak, mix well and set aside in the fridge for at least 2 hours.
-On a high heat BBQ, grill the flank steak for 2 to 4 minutes on each side (depending on the thickness of the piece) for medium rare. Leave a resting time of at least 10 minutes after cooking.
-Cut the flank steak into 10 small cubes and assemble your small brochettes, starting with the tomato, the brocconcini, the basil leaf and the cube of beef to finish.
-Serve the brochettes on a platter and add a dash of balsamic reduction before serving.