500g rump steak
1 1/2 tbsp red wine vinegar or balsamic vinegar
3 tbsp horseradish cream or sauce
1 tsp dried rosemary
60ml olive oil
2 tbsp worcestershire sauce
2 tbsp port
200g creme fraiche or sour cream
1/2 tsp dijon mustard
Pinch of salt
1 tbsp chives, chopped
1. Cut the beef into 2cm cubes, put into a bowl with the vinegar, 1 tbsp horseradish, rosemary, oil, port and worcestershire sauce. Leave to marinade in the fridge for at least 30 minutes.
2. Soak 10 bamboo skewers in water. Make the dip by mixing together the creme fraiche with the remaining horseradish sauce, dijon mustard, salt and chives.
3. Heat the grill or BBQ, then thread 3 or 4 pieces of meat onto each skewer. Cook the skewers for approximately 2 minutes on each side.
4. Serve with teh dip and some salad.