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Beef skewers with chimichurri rice salad

Bring some South American sunshine to your barbecue plate with chimichurri rice and cumin spiced sirloin

  • Prep: 25 mins
    Cook: 35 mins
    plus marinating
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 457
  • Carbohydrates 34
  • Saturated Fat 5
  • Sugar 2
  • Protein 26
  • Fat 22
  • Fibre 11
  • Salt 0.5

Nutrition per serving

  • Calories 457
  • Carbohydrates 34
  • Saturated Fat 5
  • Sugar 2
  • Protein 26
  • Fat 22
  • Fibre 11
  • Salt 0.5

Ingredients

  • 2 tsp cumin seeds
  • juice and zest 2 limes, plus wedges to serve
  • 3 sirloin steak or rump steak, fat trimmed, cut into long strips
  • 200g long grain rice or wild rice mix
  • 2 x 400g cans black beans, rinsed and drained
  • 3 shallots, finely diced
  • 2 ripe avocados, chopped into small chunks
  • 200ml Greek yogurt or natural yogurt, to serve
  • 20cm piece cucumber, chopped into small chunks
  • 1 shallot, roughly chopped
  • 3 garlic cloves, roughly chopped
  • small pack coriander
  • small pack flat-leaf parsley, leaves picked
  • 2 tsp dried oregano
  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 1 red chilli, finely chopped
  • 6 large or 12 small metal or pre-soaked wooden skewer

Method

  1. First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture – like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.

  2. Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.

  3. Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.

  4. When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.

  5. Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.

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