Eight 2oz (60g) tenderloin steaks, 1in (2.5cm) thick
4 scallions
2 tbsp fresh grated ginger root
3 garlic cloves, crushed
1 tsp red pepper flakes
1/2 tsp black pepper
1 tbsp sesame oil
2 tsp packed brown sugar
6 tbsp soy sauce
1 tbsp rice vinegar or medium dry sherry
1 tbsp sesame seeds

Essential equipment
Eight 10in (25cm) presoaked bamboo skewers

Place 2 steaks side by side on a tray. Push one skewer diagonally through both steaks. Push a second skewer diagonally, in the opposite direction to the first skewer, to secure the 2 steaks together, forming a cross with the 2 skewers. Thread the end of a scallion on to the pointed end of one skewer. Thread the other end of the scallion on to the pointed end of the second skewer. Repeat with remaining steaks, skewers and scallions.

Combine ginger, garlic, red pepper flakes, pepper, oil, sugar, soy sauce, vinegar or sherry, and sesame seeds in a bowl. Pour mixture over skewered steaks. Cover and refigerate for 30 minutes. Grill according to instructions below. Serve hot.

Outdoor on the barbecue
Grill over medium-hot coals for 3 minutes per side for rare, 4 minutes per side for medium rare, 6 minutes per side for well done.

Indoor
Preheat broiler. Broil for 3 minutes per side for rare, 4 minutes per side for medium rare, 6 minutes per side for well done.

Think ahead
Skewer and marinate steaks up to 8 hours in advance. Cover and refrigerate.

Makes 4 servings.

Many thanks to The Spice Shop for letting us use this recipe.