Description
Meat is marinated overnight in a honey and balsamic sauce before being skewered and barbecued with sweet figs and red onions. A flavorful, juicy recipe that is perfect to close out barbecue season.
Ingredients
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Marinade:
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp fresh or dried thyme, plus extra for finishing
- 1/4 small onion, finely grated
Skewers:
- 250 g (0.5 lb) steak (rump, tenderloin, or fillet), cut into bite-sized cubes
- 1 large red onion, cut into wedges
- 6 fresh figs, halved or quartered
- Salt and freshly ground black pepper, to taste
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a bowl, whisk together the balsamic vinegar, honey, olive oil, crushed garlic, thyme, and grated onion until well combined.
- Place the beef cubes in a deep dish or bowl. Pour the marinade over the top, cover, and refrigerate for at least 4 hours, preferably overnight. Do not discard the excess marinade.
- Preheat the barbecue or grill to medium heat.
- Thread a cube of beef, a slice of red onion, and a piece of fig onto each skewer, repeating until the skewer is full. Continue with the remaining skewers.
- Place the skewers on the grill and lightly brush with the reserved marinade. Cook for approximately 7 minutes total, turning every few minutes for even cooking, and brushing with marinade a few more times as they cook.
- Before serving, sprinkle with salt, pepper, and a little more thyme.
Notes
Choose figs that are firm and free from bruising — they hold together better on the grill. Fresh figs are in season from roughly June to October. Leftovers are excellent the next day tossed through a salad with a drizzle of balsamic reduction or crumbled blue cheese.
- Category: Main