Ingredients

• 200g/7oz rump steak
• cut into large cubes
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 25g/1oz butter
• 1 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• chopped
• 1 tbsp red wine vinegar
• 1 tsp caster sugar
• 1 tbsp tomato purée
• 1 beef tomato
• seeds removed
• chopped
• salt and freshly ground black pepper
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the steak kebabs
• soak two wooden skewers in a bowl of water for about 20 minutes
• so that they don't burn during cooking.
• Thread the steak chunks onto the skewers and season well with salt and freshly ground black pepper
• then rub with oil. Heat a griddle pan until hot and sear the kebabs until golden-brown on all sides. Transfer to the oven and bake for 5-7 minutes
• or until cooked to your liking.
• For the tomato chutney
• heat the butter and oil in a pan and gently fry the onion and garlic for 4-5 minutes.
• Stir in the vinegar
• sugar
• tomato purée and chopped tomato and season
• to taste
• with salt and freshly ground black pepper. Simmer gently for 6-8 minutes
• or until the tomato starts to break down. Stir in the chopped herbs.
• Serve the kebabs on a plate with the tomato chutney in a bowl on the side for dipping.