Ingredients
- 750 gram Rump steak (cubed)
- ½ cup White vinegar
- ¼ cup Olive oil
- ¼ Brown onion (grated)
- 2 clove Garlic (minced)
- 1 tablespoon Dried mixed herbs
- 1½ teaspoon Ground cumin
- 2–3 Capsicums (cut into 3 cm pieces)
- Salt and pepper
CHIMICHURRI SAUCE
- ¼ cup Olive oil
- 2 tablespoon Red wine vinegar
- ½ cup Parsley leaves firmly packed (finely chopped)
- ¼ Brown onion (finely chopped)
- ¼ small Red capsicum, or 2 long red chillies (finely chopped)
- 1 clove Garlic (minced)
SALAD
- 2 Sweet potatoes (thickly sliced and roasted)
- 2 Ears corn (steamed or grilled)
- 4 cup Rocket or mixed greens
Instructions
- 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.
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