Barbecued Steak Kebabs With Red Endive Salad and Horseradish Vin

• 1 lb sirloin steaks or 1 lb minute steaks, lean, thinly cut
• 4 tablespoons olive oil
• 2 tablespoons oregano, freshly chopped
• 1 lemon, zest of, Finely grated
• 2 garlic cloves, peeled and finely chopped
• 1 teaspoon dried chili pepper flakes
• salt & freshly ground black pepper
• 12 small cucumber, cut in half lengthways and sliced
• 7 ounces endive, leaves rinsed and separated (try to get the red endive leaves)
• 1 -2 tablespoon flat leaf parsley, freshly chopped
• 2 small shallots, peeled and finely chopped
• 1 tablespoon red wine vinegar
• 2 teaspoons creamed horseradish sauce
• 3 tablespoons extra virgin olive oil

1. Place the steaks in a shallow bowl.
2. Mix the marinade ingredients together and pour over the steaks.
3. Cover and marinate in the refrigerator for 2 hours, or overnight.
4. Prepare the chicory salad; place the cucumber, endive leaves, herbs and shallots in a large bowl.
5. In a small bowl whisk together the red wine vinegar, horseradish sauce, olive oil and seasoning.
6. Pour over the salad and toss well.
7. Cover and refrigerate until required.
8. Thread the steaks onto 4 short metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated broiler for 2-4 minutes, turning occasionally until the meat juices run clear.
9. Garnish with extra flat-leaf parsley and serve with the endive salad and foccacia or walnut bread.

minute steaks, olive oil, oregano, lemon, garlic, chili pepper, salt, cucumber, endive, flat leaf parsley, shallots, red wine vinegar, horseradish sauce, extra virgin olive oil

Taken from www.food.com/recipe/barbecued-steak-kebabs-with-red-endive-salad-and-horseradish-vin-251128 (may not work)