Grilled Beef on Skewers with Blue Cheese Dip

I like to grill my food rather than pan fry. It might be just be in my mind since the horrific word 'fry' is nowhere in sight. So, this is what i like to believe as a tasty, not so greasy appetizer. 

Enjoy!

Grilled Beef on Skewers with Blue Cheese Dip - makes 10 skewers

Beef Skewers

500g beef rump

1 1/2 tablespoon of good quality balsamic vinegar

2 sprigs of fresh rosemary (needles only) or 1 teaspoon of dried rosemary

60ml olive oil

2 tablespoons of Worcestershire sauce

2 tablespoons of port

1/2 teaspoon Dijon mustard

a pinch of salt

Blue Cheese Dip

200g singe cream

50g blue cheese e.g. roquefort, chopped

Preparation time: 15 mins, excluding marinating time
Cooking time: 30 mins
Difficulty level: easy peasy

Cut the beef into cubes of about 2.5cm and put into a ziplock bag.

Add the vinegar, mustard, rosemary, olive oil, Worcestershire sauce and port into the same bag and mix well with the beef.

Leave for at least 20mins to marinate or overnight in the fridge (best way so the flavours are absorbed).

Prepare the skewers (I use bamboo) by soaking them in water while you prepare the dip.

To make the dip, heat the cream on low heat and add in the cheese.

Stir constantly until mixture simmers a little and thickens.

Remove from heat to cool.

Once the dip is ready, pat dry the skewers but they should still be moist.

Heat the grill or griddle on medium high

Thread about 3 beef cubes into each skewer and cook the beef 2 minutes on each side.

Remove the cooked beef and arrange on serving dish.

Transfer the cooled cheese dip into dip bowls and serve with beef.