1. Place the steaks in a shallow bowl. Mix the marinade ingredients together and pour over the steaks. 2. Cover and marinate in the refrigerator for 2 hours, or overnight. 3. Prepare the chicory salad; place the cucumber, endive leaves, herbs and shallots in a large bowl. 4. In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning. 5. Pour over the salad and toss well. Cover and refrigerate until required. 6. Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated broiler for 2-4 minutes, turning occasionally until the meat juices run clear. 7. Garnish with extra flat-leaf parsley and serve with the endive salad and foccacia or walnut bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
