Serves two
15 garlic cloves
1 tsp salt
1/2 tsp black peppercorns
3/4 cup grapefruit juice
1/2 cup onion, peeled and finely diced
1 tsp oregano
cup olive oil
400g skirt steak, cut into long strips
1. Using a mortar and pestle, mash the garlic, salt and peppercorns into a paste. Stir in the grapefruit juice, onion and oregano. Let sit at room temperature for 30 minutes.
2. Whisk the juice mixture and olive oil into the garlic. In a large mixing bowl, cover the meat with the paste. Cover the bowl and place in the refrigerator for a minimum of five hours or overnight.
3. Thread meat on to metal skewers and chargrill on the barbecue to your liking.
