1. Place all the tahini ingredients in a blender or processor and blend until smooth. Set aside until ready to serve.

Cherry Tomatoes:

  1. Quarter the cherry tomatoes and toss with the olive oil.
  2. Season with salt and pepper, to taste.
  3. Place in a small bowl and reserve.

Redefine Beef Brochettes:

  1. Peel the onions and cut into 2 cm x 2 cm (3/4 x 3/4 inch) square pieces, set aside.
  2. Remove the defrosted Redefine Beef Flank from the package.
  3. Cut the Redefine Beef Flank into 2 cm x 2 cm x 2 cm (3/4 x3/4 x3/4 inch) cubes.
  4. Make the brochettes – on a skewer thread a cube of Redefine Beef Flank followed by a square of onion. Repeat until you have a completely threaded skewer, ending with a cube of Redefine Beef Flank.
  5. Brush the skewers with olive oil and grill over medium heat until the Redefine Beef Flank is nice and brown, and has a measured core temp of 72°C (161°F).
  6. Remove from the grill and season with salt and pepper to taste.

Dish Assembly:

  1. Warm a serving plate.
  2. Place the prepared brochettes on the warmed plate accompanied by a sprinkling of parsley leaf, a ramekin of green tahini some toasted pita bread and a side of quartered cherry tomatoes.
  3. Serve



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Redefine Beef Flank Skewers

3 small yellow onions, cubed

olive oil to taste

60g (2 oz) quartered cherry tomatoes

30g (2 tbsps.) olive oil

salt, to taste

freshly ground black pepper, to taste

Green Tahini:

100g (3 ½ oz) tahini

30g (1 oz) parsley leaves

20g (3/4 oz) hot green chili pepper

2g (1/2 tsp.) salt

120g (4 ¼ fl. oz) water