Neven Maguire's Sticky Beef Skewers with Mustard Mayonnaise & Tomato Salad

INGREDIENTS

• 6 Simply Better Irish Angus Quick Fry Striploin Steaks, cut lengthways into strips
• 4 Simply Better Italian Piadina Romagnola IGP Alla Rimenese
• 12 Bamboo Skewers
• 100g Fresh Rocket Leaves

For the Marinade:

• 4 Tbsp Simply Better Irish Made Soy & Ginger Sauce
• 1 Heaped Tsp Simply Better Organic Cajun Spice Seasoning
• 2 Tbsp Simply Better Spanish Orange Blossom Honey
• 3 Garlic Cloves, crushed
• Zest of ½ Lemon
• 1 Tsp Fresh Thyme Leaves

For the Mustard Mayonnaise:

• 2 Tsp Simply Better Irish Made Whole Grain Mustard
• 120ml Mayonnaise

For the Tomato Salad:

• 3 Tbsp. Simply Better PDO Terra Di Bari Bitonto Extra Virgin Olive Oil
• 1 Tbsp. Simply Better Balsamic Vinegar of Modena
• Zest of ½ Lemon
• 12 Simply Better Irish Tomistar Tomatoes, cut in half
• Pinch of Sea Salt

METHOD

1. In a large shallow dish combine all the marinade ingredients. Place the beef strips onto the bamboo skewers lengthways and add to the shallow dish, coat each of the skewers in the marinade and cover the dish with cling film and place in the fridge for 45 minutes.
2. Place the cherry tomatoes in a bowl with the olive oil, balsamic, lemon zest and sea salt. Stir to combine and set aside.
3. Mix the mayonnaise with the mustard and set aside until required.
4. Remove the skewers from the fridge 10 minutes before cooking. Heat a griddle pan with two tablespoons of rapeseed oil until smoking hot. Carefully add the beef skewers to the pan (cooking six at a time). Drizzle some of the marinade over each of the skewers and cook for 2-3 minutes per side. If the marinade begins to catch, add a tablespoon of cold water to the griddle pan.
5. To serve, place the flatbreads in the oven to warm through or heat on the griddle pan. Gently place the beef skewers on top and dress with some fresh rocket leaves and serve with the mustard mayonnaise and tomato salad on the side.