MainsjujuComment

Beef skewers with red chimichurri sauce

MainsjujuComment
Beef skewers with red chimichurri sauce

For those households where a meal ain't a meal without meat! This is a powerhouse of protein packed goodness, and should satisfy any red-blooded carnivore! 

In my household, a meal isn't a meal without meat. I've tried meat free Mondays, and I've tried suggesting a vegetarian week, but it doesn't wash with Jeff. SO instead, we try to ensure that we're always eating high welfare meat, that comes from responsible farms where the animals are treated humanely. GreenSpoon is obviously my go-to for this, and I absolutely love the approach of The Well Hung Butcher, which sources animals from large ranches around Laikipia. These animals have had a completely outdoor life, roaming the beautiful lands of Northern Kenya, and also doing their bit both for the earth and conservation. We love this low carb meal which is packed with protein, and super healthy and fresh at the same time. 

Truffle like protein balls (1).jpg

SERVES 4

INGREDIENTS

750g WHB Rump Steak
1 tsp salt and black pepper
1 tblsp olive oil
1 tblsp apple cider vinegar
2 cloves garlic, crushed
1 lemon, halved
grilled flatbreads (or chapatis) to serve
bao-naise to serve
homemade hummus or store-bought to serve
coriander to serve
red chimichurri sauce
250g cherry tomatoes
1/2 garlic clove, crushed
2 tblsp chopped parsley
2 tblsp chopped coriander
1/2 tsp Daillies Organics ground chilli
1/2 teaspoon smoked sweet paprika
1/2 teaspoon ground cumin
60ml extra virgin olive oil
1 tblsp apple cider vinegar
1 tblsp lemon juice

METHOD

Make the red chimichurri sauce first. Place all ingredients in a food processor and blitz until coarse. Set aside.
Trim the beef and cut into 5cm pieces. Place in a large bowl with salt, pepper, oil, vinegar and garlic. Toss to coat and thread the beef onto skewers. Preheat a griddle pan or bbq, and then cook the beef skewers turning occasionally for 15 - 18 minutes or until done to your taste. Add the lemon, cut-side down, to the grill for the last 5 minutes of cooking time. Serve the skewers with the grilled flatbreads, and top with hummus, bao-naise, coriander, chimichurri and the grilled lemon.