3 tablespoons Beerenberg Coopers Ale BBQ Sauce
1 sprig rosemary, leaves picked
2 cloves garlic, roughly chopped
2 porterhouse steaks, approximately 200g each
10 cherry tomatoes, halved
1 teaspoon oil
In a bowl, mix together the Beerenberg Coopers Ale BBQ Sauce, rosemary and garlic.
Prepare the steak by first removing the layer of fat and trimming the ends so that each steak is roughly rectangular. Cut the steaks across the short length into 20 small strips each. Place the strips in the marinade, and leave for at least 30 minutes, preferably overnight.
Onto a bamboo skewer, feed one piece of steak, followed by one cherry tomato half and another piece of steak. Repeat until all of the steak and tomatoes have been skewered.
Heat a large griddle pan or frypan on high heat. Add the oil and as many skewers as can comfortably fit. Cook for 1 minute on each side. Repeat until all skewers are cooked. Place on a platter to serve. Can be served hot or cold.