Steak kebabs with spring onion and ginger

Method

1. Put the steak on a board and use a large sharp knife to cut into 1cm strips, making sure you cut it across the grain. Put in a bowl and add the spring onions, ginger, soy sauce, five-spice and a good grind of black pepper. Toss to mix, then cover and refrigerate for 24-48 hours – longer is better here.
2. Make the chilli oil at the same time (see Genevieve’s know-how). Pour the oil into a small heavy-based saucepan and set over a low heat on the hob. Add the peanuts, chilli flakes, garlic, shallots and salt, then simmer really gently for a good 30 minutes until the chilli is crisp and the peanuts, garlic and shallot are golden. Leave to cool in the pan before transferring to a screw-top jar or a bowl with a lid. Once cold, store in the fridge where it will keep for a good month, although I guarantee it won’t last that long.
3. When ready to cook, thread the meat onto the skewers, ribboning the slices a few times on the sticks and alternating with lengths of spring onion.
4. Fire up the barbecue ready for direct grilling – the skewers cook quickly, so you shouldn’t need to use too much charcoal. Sear the skewers over a high direct heat for 5-7 minutes, turning regularly. Serve straightaway with the crispy chilli oil alongside.