- 200g/7oz rump steak, cut into large cubes
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 25g/1oz butter
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, chopped
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 1 tbsp tomato purée
- 1 beef tomato, seeds removed, chopped
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- Preheat the oven to 180C/350F/Gas 4.
- For the steak kebabs, soak two wooden skewers in a bowl of water for about 20 minutes, so that they don't burn during cooking.
- Thread the steak chunks onto the skewers and season well with salt and freshly ground black pepper, then rub with oil. Heat a griddle pan until hot and sear the kebabs until golden-brown on all sides. Transfer to the oven and bake for 5-7 minutes, or until cooked to your liking.
- For the tomato chutney, heat the butter and oil in a pan and gently fry the onion and garlic for 4-5 minutes.
- Stir in the vinegar, sugar, tomato purée and chopped tomato and season, to taste, with salt and freshly ground black pepper. Simmer gently for 6-8 minutes, or until the tomato starts to break down. Stir in the chopped herbs.
- Serve the kebabs on a plate with the tomato chutney in a bowl on the side for dipping.