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  1. Home
  2. quick beef recipe

Beef Skewers With Chimichurri Rice Salad

Bring some South American sunshine to your plate - by Amy Sinclair
  • 22 Mar 2019
Beef Skewers With Chimichurri Rice Salad
Prep: 25 Minutes - Cook: 35 Minutes - Easy - Serves 6
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These beef skewers with chimichurri rice are perfect for those Summer BBQ days or as a Winter warmer.

Ingredients

2 tsp cumin seeds

juice and zest 2 limes, plus wedges to serve

3 sirloin or rump steaks, fat trimmed, cut into long strips

200g/7oz long-grain or wild rice mix

2 x 400g cans black beans, rinsed and drained

3 shallots, finely diced

2 ripe avocados, chopped into small chunks

20cm piece cucumber, chopped into small chunks

200ml/7fl oz Greek or natural yogurt, to serve

FOR THE CHIMICHURRI

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

YOU’LL ALSO NEED

6 large or 12 small metal or pre-soaked wooden skewers

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 11/2 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 11/2 tbsp chimichurri base, For more seasonal recipes, visit bbcgoodfood.com 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.

PER SERVING 

457 kcals • fat 22g • saturates 5g • carbs 34g • sugars 2g • fibre 11g • protein 26g • salt 0.5g

  • weeknight beef dinner recipe
  • quick beef recipe
  • gluten free quick meal recipe
  • gluten free dinner recipe
  • easy healthy dinner
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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