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Grilled beef skewers with red chimichurri
Serves 4 Starters and mains
Ingredients
- 750g rump steak, trimmed and cut into 5cm pieces
- 1tsp sea salt flakes
- 1tsp cracked black pepper
- 1tbsp extra virgin olive oil
- 1tbsp red wine vinegar
- 2 cloves garlic, crushed
- 1 lemon, halved
For the red chimichurri
- ½ red onion, chopped
- 250g cherry tomatoes
- 1 clove garlic, crushed
- 2tbsp flat-leaf parsley leaves, chopped
- 2tbsp chopped coriander
- ½tsp ground chilli
- ½tsp smoked paprika
- ½tsp ground cumin
- 60ml extra virgin olive oil
- 1tbsp red wine vinegar
- 1tbsp lemon juice
To serve
- grilled flatbreads
- hummus
- coriander leaves
- long metal skewers
Method
To make the red chimichurri, place all the ingredients in a small food processor and blitz to a coarse paste then set aside.
Place the beef in a bowl and add the salt, pepper, oil, vinegar and garlic. Toss to coat then thread the beef on to the skewers.
Heat a griddle pan or barbecue over high heat. Cook the beef skewers, turning occasionally, for 15-18 minutes for medium-rare.
Add the lemon, cut-side down, to the grill for the last 5 minutes of cooking time.
Serve the skewers on grilled flatbreads and top with hummus, coriander, chimichurri and lemon.
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