1 tablespoon white wine
2 tablespoons olive oil
3 garlic cloves, finely chopped
Juice of 1 orange
450g rump steak,
450g baby onions, halved
2 peppers, deseeded and cut into squares
225g cherry tomatoes, halves

Mix the wine, olive oil, garlic and orange juice together in a shallow, non-metallic dish. Add the steak (cut into cubes) and season to taste with salt and pepper. Cover with cling film and marinate in the fridge overnight. When ready to cook, preheat the grill to high temperature. Drain the steak, reserving the marinade. Thread the steak, onions, peppers and tomatoes alternately onto several small skewers. If using wooden skewer, soak before use and cover any exposed skewer with tin foil. Cook the skewers under the hot grill, turning and brushing frequently with the marinade, for 10 minutes or until cooked through. Transfer to warmed serving plates and serve at once.