Creamy Herby Steak Skewers with Grilled Broccoli

SERVES 4 (AS MAIN MEAL) PREP 5 MINS COOK 30 MINS

650 g beef steak, such as scotch

fillet, rump, blade or eye fillet 2 teaspoons extra-virgin olive oil 2 teaspoons ground cumin 12 metal skewers, or wooden

skewers soaked in water

40 g (2 cups) baby spinach leaves 75 g (1⁄3 cup) labne

115 g (½ cup) salsa verde

GRILLED BROCCOLI 1 tablespoon extra-virgin olive oil

1 head of broccoli, cut into quarters

Preheat the oven to 180°C. Slice the steak into 5 mm pieces against the grain. Add to a bowl with the olive oil, cumin and ¼ teaspoon freshly ground black pepper and toss to coat well. Thread the steak onto 12 skewers, then set aside.

Preheat a barbecue grill plate to high, or heat a cast-iron chargrill pan over high heat on the stovetop.

For the grilled broccoli, put the broccoli in a bowl, then add the olive oil and massage it into the broccoli pieces. Add the broccoli to the barbecue or chargrill pan and cook for 3 minutes on each side until charred. Transfer to a baking tray and cook in the oven for 20 minutes, until tender.

Keeping the barbecue or chargrill pan over high heat, add the steak skewers, cooking them for 3 minutes on one side, then flipping and cooking for another 1 minute (they should be charred but still pink through the middle). Set aside to rest until ready to serve.

Divide the steak skewers and grilled broccoli between four plates. Serve with the baby spinach and labne and spoon some salsa verde over the top. NOTES To turn this into an easy salad bowl, roughly chop the cooked broccoli and remove the grilled steak from the skewers. Toss in a bowl with the spinach, labne and salsa verde.

BOOST Roast 2 medium potatoes (300 g in total) with the broccoli to add to this meal.