These beef skewers with chimichurri rice are perfect for those Summer BBQ days or as a Winter warmer.
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
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.
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.
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
When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.
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.
457 kcals • fat 22g • saturates 5g • carbs 34g • sugars 2g • fibre 11g • protein 26g • salt 0.5g