For the Sauce: In a pan, reduce the mint liqueur and balsamic vinegar by half. Once reduced, add the sugar and the mint sprig. After the mint has released all its aroma, remove the sprig.
Separately, mix the flour and butter to form a roux and set it aside. Gradually add the roux, using a whisk to incorporate it into the sauce until the desired consistency is achieved. Adjust seasoning and let cool.
For the Skewer: Form the skewer by alternating kiwi and steak. Season with salt and pepper.
In a hot pan or grill, add a little oil and place the skewer, allowing it to brown until the desired color is achieved. Remove from the pan and drizzle with the balsamic vinegar sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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