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Writer's pictureThe Fresh Insider

Argentinian Kebabs

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

  1. To make the chimichurri, combine all ingredients in a bowl and season to taste with salt and pepper. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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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