Recipe courtesy of Australian Beef
Serves 4 | Prep 40 Mins | Cooking 30 Mins
Ingredients
750g rump steak, cubed
½ cup white vinegar
¼ cup olive oil
¼ brown onion, grated
2 cloves garlic, minced
1 tbsp dried mixed herbs
1½ tsp ground cumin
2–3 capsicums, cut into 3 cm pieces
salt and pepper
Chimichurri Sauce
¼ cup olive oil
2 tbsp red wine vinegar
½ cup firmly packed parsley leaves, finely chopped
¼ brown onion, finely chopped
¼ small red capsicum, or 2 long red chillies, finely chopped
1 clove garlic, minced
Method
To make the chimichurri, combine all ingredients in a bowl and season to taste with salt and pepper. Set aside.
Combine marinade ingredients (white vinegar through to cumin) in a large zip-top bag or ceramic dish. Add beef, stir to coat, and marinate for 30 mins.
Drain beef, discarding marinade. Thread meat onto skewers, alternating a piece of capsicum between each piece of beef, and season with salt and pepper. Preheat BBQ or a heavy-based pan to high. Cook skewers, turning to sear all sides, for 4–5 mins.
Cut corn kernels off the cob. Combine corn, roasted sweet potato, and rocket on a large platter. Drizzle over 1–2 tbsp chimichurri sauce and toss to coat.
Serve beef skewers with salad and chimichurri.
TIPS
To roast sweet potatoes, toss with 1 tbsp olive oil, season with salt and pepper and bake for 25 mins at 180°C. Alternatively, cook on the BBQ, over medium-low heat, until tender.
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