Uruguayan Steak Skewers with Caruso Sauce

The boy favours things cooked on skewers for some reason, so we’re giving this dish from Uruguay a go.

1lb fillet steak (tenderloin)

½ cup apple juice

½ cup white wine

1tsp minced garlic

1tsp ground cumin

2tbsp minced parsley

1tsp lime juice

Caruso Dipping Sauce

2tbsp extra virgin olive oil

1 small shallot finely chopped

¼ cup white wine

A 4oz (120g) can of sliced mushrooms, drained

1 cup whipping cream (heavy cream)

1tsp cayenne pepper

2tbsp chunky peanut butter

Sea salt and white pepper

The boy would dearly love to fire up the barbecue but as it’s raining quite hard, we’re going to have to use a hot griddle pan instead. He is doing what he calls “the man’s job” – cutting the beef into 1 inch cubes and threading them onto skewers. We’re using metal ones to conduct the heat into the centre of the meat.

I’m whisking everything else in a small bowl, to make the marinade. As this is from South America, we’re using a Chilean chardonnay. The boy and I are getting a large glass each too. It's like really complicated butterscotch. 


Place the skewers in a baking dish and pour over the marinade. Leave for at least an hour, turning them from time to time.

Make the dipping sauce. Having done his bit, the boy is no longer interested in helping. Heat the oil in a small pan and gently sauté the shallots and garlic. Add the wine and mushrooms and cook for a couple of minutes. Add everything else and stir really well to mix it evenly and cook it through for a further 3 minutes or so.

When you’re ready (when the boy has complained that he’s hungry at least three times), get the griddle pan really hot and give the skewers 4-5 minutes on each side. Season with salt and pepper and serve with the dipping sauce. We’ve rolled out a rug on the living room floor and are having this as the picnic we would have had if it hadn’t rained.