American barbecue beef

American barbecue beef has a secret place. To find it, you have to go find a restaurant in the city center. During the week, it takes a total of three days for the breast to be fully prepared. On weekends, fans of Texan-style meat rush to a secret spot for a one-of-a-kind barbecue sandwich.

1kg thick bavette or onglet steak, see tip below
2 tbsp gluten-free Worcestershire sauce
3 garlic cloves, crushed juice 2 limes
2 tbsp red wine vinegar
1 tbsp cumin seed
1 tbsp chili flakes
1 small onion, grated
2 tbsp olive oil for drizzling

Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion, and olive oil. Season meat well on both sides then places in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.

Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see 'Goes well with', right).