Brazilian churrasco beef

1.For the marinade, combine the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil in a small bowl. Season meat well on both sides, then place in a flat non-metallic dish. Pour the marinade over the meat and give it a quick massage. Cover and place in the fridge for up to a day for best results.

2.Remove the meat from the fridge half an hour before cooking to allow it to come to room temperature. Heat a heavy frypan until very hot. Pat the meat dry and drizzle with a little more oil, then season.

3.Thread 2 thin metal skewers through 2 of the steaks and repeat with the others.

4.Grill for 3-4 minutes on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 minutes, then serve with the dipping sauce.