Beef Skewers with Charred Caprese Salad

3 x 325g thick-cut sirloin steak 12 small pearl onions, peeled

and halved

1 tbsp olive oil Selection of mustards, to serve

CHARRED CAPRESE SALAD

800g medley tomatoes 2 tbsp olive oil

2 garlic cloves, sliced ¼ tsp chilli flakes

3 tsp balsamic vinegar 125g buffalo mozzarella,

drained and torn

⅓ cup basil leaves

For this recipe, you will need eight 22-cm-long metal skewers.

Slice sirloin crossways into 3cm slices and thread lengthways onto skewers, alternating with onions. Rub with oil, then season with salt and pepper.

Preheat barbecue plate or chargrill to a high heat. Place the tomatoes, oil, garlic and chilli in a disposable foil barbecue tray. Season with salt and pepper. Place the tray on the barbecue plate and cook, turning, for 5 minutes, or until tomatoes are just collapsing. Add balsamic and transfer to a serving platter.

Place skewers on barbecue. Cook for 8 minutes, turning once, for medium; or until done to your liking. Transfer skewers to a serving plate, cover with foil and rest in a warm place until ready to serve.

Scatter tomatoes with torn mozzarella and basil leaves. Serve with sirloin on skewers.